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Deer Pot Pie
Submitted by Sarah Sterner.
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~ 4 deer chops, cut into 1/2" cubes
~ 1/4 cup Bisquick mix
~ oil
~ 1 can cream of celery soup
~ 1/2 can water
~ 2 beef bouillon cubes
~ 1 package frozen mixed vegetables or use canned
~ 1 medium potato, cubed
~ salt, pepper, garlic powder
~ 2 cups Bisquick mix
~ 1 1/3 cup milk
~ 1 egg
~ large cast iron skillet
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Heat some oil in a large cast iron skillet.
Coat the deer with ¼ cup Bisquick.
Cook in the hot oil until done. Remove the meat and drain the oil.
Add the soup, water and bouillon to the skillet. Stir together. Add the meat, veggies and potato. Season to taste with the seasonings.
Mix the 2 cups Bisquick, milk and egg together. Pour over the top of the meat mixture.
Place in oven and bake for 25 – 30 minutes at 350 degrees or until the top is golden brown.
Let set for a few minutes.
Serve and enjoy.
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