M
MiniMe
Guest
Last nights dinner....
2 cups frozen mixed veggies
1/2 cup butter
1/2 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp pepper
2 cups beef or chicken stock (we prefer chicken stock)
2/3 cup milk
2-1/2 to 3 cups cut-up cooked venison
Refrigerated pie crust.
Rinse frozen mixed veggies in cold water to separate; drain. Heat margarine in 2 quart saucepan over medium heat until melted. Add onions and simmer 3 minutes. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Whisk in milk and broth. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in venison & vegetables.
Heat oven to 425 degrees. Line glass pie pan with crust, pour mixture into crust, top with another pie crust tucking overlapping edges under bottom pie crust. Flute edges. Cut a few slits in top crust. Bake about 35 minutes until golden brown. Let sit for 15 minutes before eating.
2 cups frozen mixed veggies
1/2 cup butter
1/2 cup flour
1/3 cup chopped onion
1/2 tsp. salt
1/4 tsp pepper
2 cups beef or chicken stock (we prefer chicken stock)
2/3 cup milk
2-1/2 to 3 cups cut-up cooked venison
Refrigerated pie crust.
Rinse frozen mixed veggies in cold water to separate; drain. Heat margarine in 2 quart saucepan over medium heat until melted. Add onions and simmer 3 minutes. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Whisk in milk and broth. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in venison & vegetables.
Heat oven to 425 degrees. Line glass pie pan with crust, pour mixture into crust, top with another pie crust tucking overlapping edges under bottom pie crust. Flute edges. Cut a few slits in top crust. Bake about 35 minutes until golden brown. Let sit for 15 minutes before eating.
Monty
