Previous Recipes
Maryellen's Elk Chili
Italian Meat Pies
1 pound ground venison
1/2 cup onion, chopped
1/3 cup green bell pepper, chopped
3/4 cup water
6-ounce can tomato paste
1 1/2 ounce package dry spaghetti sauce mix
1/3 cup parmesan cheese
1 1/2 cup mozzarella cheese
1 deep-dish pie crust

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Preheat oven to 400 degrees. Brown venison in large skillet with green pepper and onion, cook about 2 minutes, and drain on paper toweling. Next stir in water, tomato paste and dry spaghetti-sauce mix. Sprinkle half of the parmesan cheese over the bottom of the pie shell, and spread half of the meat mixture over the cheese. Add one cup of mozzarella cheese over meat. Add rest of meat, and sprinkle rest of parmesan cheese on top. Bake on cookie sheet almost 15 minutes or until crust browns. Put remainder of mozzarella cheese on top, and return to the oven until the cheese melts. Makes 1 pie with four giant slices or six or eight small slices.

You'll enjoy preparing two to four of these meat pies that freeze very well at a time. By cooking the meat sauce all at once, you shorten the time involved in making them.