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Ingredientes
- Â Â Montreault Jones
- 1 x recipe for a double pie crust [the crust is traditionally made with lard,
- Â Â as
- Â Â opposed to shortening, but in these health conscious times you could use
- Â Â the shortening.
- 3/4 lb of grnd pork
- 1/4 lb grnd venison e.g., moose, elk, deer
- Â Â [if venison is not available to you , you may use all pork or possibly 1/4 lb extra
- Â Â lean grnd beef
- 1 lrg onion diced fine
- Â Â salt and pepper to taste
- Â Â savory and sage to taste
Direcciones
- In a large skillet with just a brush of margarine, cook together meats and onions, add in seasonings to your taste; savory, sage and pepper. Do not brown or possibly dry up the meat; it should be fully cooked with the onions translucent/soft, but still juicy. When the meat is cooked, let cold slightly and put between piecrust, slice vents in the top, and bake until the crust is golden brown and crispy.
- You can also make individual pies. They freeze well, both before and after baking.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 949 | |
| Calories from Fat 651 | 69% |
| Total Fat 72.22g | 90% |
| Saturated Fat 26.83g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 245mg | 82% |
| Sodium 196mg | 8% |
| Potassium 1173mg | 34% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.72g | 4% |
| Protein 58.91g | 94% |
