Serves: 8
Total Calories: 101

2 cups leftover venison roast, cubed
1 small onion, diced
2 tablespoons butter or margarine
1 1/2 cups milk or leftover gravy
1 tablespoon Worcestershire sauce or other steak sauce
2 tablespoons flour
1 cup boiled or baked potato, diced
1 cup carrot, sliced
1 cup cooked peas or corn
1 store-bought 9-inch refrigerated pie crust

In a skillet or DO on the camp stove, brown the onion in butter for 2-3 minutes over medium heat, then stir in the cubed meat. Cook together for another 3-4 minutes and remove. In the same skillet or DO add the milk or leftover gravy, Worcestershire Sauce, and flour. Cook while stirring just long enough to mix. Grease the pie pan, then add the meat and onions mixture, and the leftover vegetables. Pour the sauce from the skillet over the mixture. Roll out the pie crust large enough to completely cover the filling. Pierce the crust in several places to allow steam to escape. Set the pie pan in the DO on a wire cake rack, and bake for an hour with 8-10 briquets underneath and 18-22 briquets on the lid.

Nutritional Facts:

Serves: 8
Total Calories: 101
Calories from Fat: 35

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls