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Venison Pot Pie (with biscuit topping)
Our thanks to Lloyd Barnhart for sharing this recipe.


~ 1/2 lb lean ground venison
~ 1 - 12 oz. jar fat free beef gravy
~ 2 cups frozen mixed vegetables
~ bold red wine to rinse gravy jar
~ 1/2 - 1 cup beef broth, made from bouillon is fine
~ 1 10 count can of biscuits

Pre-heat oven to 400 degrees.

Brown venison in 8 - 10" cast iron skillet. Do not drain

While the meat is cooking, simmer the vegetables substituting beef broth for water for 6 minutes.

When meat is browned, stir in the gravy. Rinse the jar with a little of the wine and stir that in also.

Stir the vegetables into the meat/gravy mixture.

Simmer until bubbling,

Top with the biscuits and put in the oven.

Bake for 10 15 minutes or until well browned.

Remove from oven and let sit for 10 minutes.

Serve and enjoy.

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