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Phone 402-254-3266

Where to find Us

Outdoorsmen Productions LLC

“Big Game Pot Pie”

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

December 22, 2020

* 2 Lbs. Elk, deer, moose or antelope meat               *  juice of ½ lemon

 * 2 T. seasoned flour                                         * 4-oz of meat stock (canned beef stock may be used) 

* 2 T. vegetable oil                                               * ½ tsp. nutmeg 

* 1 lg. onion sliced thin                                      *  ½ tsp. thyme            

* 1/2 Lb. mushrooms sliced                               *  6 oz. butter                                             

* 1 bell pepper or hot peppers sliced                 *  Salt & Pepper to Taste   

* 2 oz. port wine                                                      * 9 ” Pie Crust 

                                                                               * 1 egg beaten                  


   Cut meat into bite size pieces.  Dust with seasoned flour. Heat ½ of the oil in a heavy skillet. Brown meat quickly and remove from skillet. Set aside, add remainder of the oil and sauté’ onions, mushrooms, and peppers. Place 2 lbs. of meat in a two-quart baking dish, add wine, lemon juice, stock and sauté’ vegetables, cover with pie crust and glaze crust with a beaten egg. Cut butter into chunks and lay on top of the crust, Cover just the outside edges of the pastry with aluminum foil. Preheat oven to 425 degrees. Bake pie for 9-minutes, reduce heat to 350 degrees and bake for one hour, Removing the foil during the last 15-minutes. Serves 4



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