Savory Venison Meat Pie (can substitute with beef)

This is one of my favorite game dishes! Great on a cold winters night....

Note: Ingredients are in order to the recipe....Makes 6 servings

2 medium potatoes, peeled & quartered
1lbs ground Venison
3/4 cup sliced green onions
1 large carrot finely chopped
1 clove garlic minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
pastry for double crust pie (9in)
1tablespoon dijon mustard
1 tablespoon milk

- In a sauce pan boil potatoes in water until tender; mash & set aside
- Brown venison
- Stir in next nine ingredients & simmer 5 min
- Stir in potatoes, parsley & chili sauce remove from heat
- Place bottom Pastry in a 9in pie plate & brush with mustard
- Add meat mixture
- Top with remaining pastry; seal edges
- Cut slits in top crust & brush with milk
- Bake @ 450 for 10 min
- Reduce heat to 350; bake 25 min or until golden brown
- Enjoy with a salad & cold beer

Deer Camp Goulash (In Pressure Cooker)

Here's a recipe from the Camp Guthalot cook book.

1 1/2 lbs Stewing Steak (You can use any type of stewing steak...I like venison best:)
2 Onions
Cooking oil
Garlic
Paprika pepper to taste
1/2 pint beef stock
1/4 pint tomato juice (Spicey V8 for me)
4 potatoes
Salt/Pepper to taste

- Heat Cooking oil in cooker and lightly brown sliced onions & crushed garlic.
- Add the steak cut into small pieces and brown well.
- Add all other ingredients except potatoes & cook for a few minutes stirring continously.
- Close cooker and cook for 15 minutes.
- Cool quickly & open cooker...add potatoes cut into large pieces
- Close cooker and cook for another 5 minutes.

Serve over egg noodles with a bit of sour cream.

Ohhh...& don't forget your BEER!