THE MAIN DISH
Hunter’s Pie
From Harding Smith & Sean Doherty, The Mountain Room in Bethel, The Rooms in Portland
Episode 5 - October 25, 2020
Instructions:
Preheat oven to 350 F
In a large saute pan, brown meat in rendered bacon fat or your choice of oil over medium heat
Add tomato paste and stir until combined
Add vegetables & herbs, and cook until softened. Add mushrooms.
Continue cooling until mushrooms have given up all their liquid, then add all of the flour
Stir to completely coat everything. Add the stock ½ c at a time, removing any clumps
Bring to a simmer and allow to cook for 15 minutes. Season with salt & pepper. **Optional: add a dash of your favorite vinegar for complexity.
Spread evenly into a greased 7x11 or 8x8 dish/pan.
Top with mashed potatoes, completely covering the mix.
Bake 30 minutes, uncovered and serve right from oven.
Hunter’s Pie
Serves 4-6, Cook time approx. 30 min
Ingredients:
1 lb ground venison, wild game, or domestic red meat
1 Tb tomato paste
2 c beef stock or bone broth
¼ c each diced onion, carrot, and celery
1 c mixed sliced wild mushrooms
2 tsp dried thyme
3 c your best mashed potatoes made with plenty of butter, milk, s&p
1 c cheddar curds or your favorite cheese, grated
3 Tbl/.25 oz pork fat or bacon
¼ c flour
Salt & Pepper to taste
