Hunter’s Delight Venison Taco Pie Recipe from Taste of Home
My daughter’s birthday dinner was at grandma’s house last night. Corned venison was on the menu. I didn’t try it then, but took a baggie of it to work this morning so Ken could try it. He MADE me try it too and ya know what??? It wasn’t that bad, tasted JUST like corned beef. With MN and WI deer hunting seasons over, I thought I’d look for other possible venison recipes that I think would have a taste that I wouldn’t mind. Taste of Home’s Venison Taco Pie looks yummy! What’s your favorite venison recipe?
- 1 pound ground venison
- 1 can (11 ounces) Mexicorn, drained
- 1 can (8 ounces) tomato sauce
- 1 envelope taco seasoning
- 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
- 1 cup (4 ounces) shredded cheddar cheese
In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.
For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.