Big GameLeslie Fangmanmain dish, deer, venison, bear, antelope, elk, ground meatComment

Sauerkraut Pie

Big GameLeslie Fangmanmain dish, deer, venison, bear, antelope, elk, ground meatComment
Sauerkraut Pie

A dish inspirited by a recipe from Finland. Even people who don’t like Sauerkraut like this recipe. Cooking the Sauerkraut mellows out the taste.

Sauerkraut Pie

  • 1 TBS of butter

  • 5 oz celery, about 2 stalks, chopped

  • 5 oz carrots, about 2 large carrots, chopped

  • 5 oz onions, chopped

  • 15 oz of ground meat, use elk, venison, antelope or bear

  • 11 oz of sauerkraut

  • 1/2 cup of white wine

  • 10 oz of Cabbage, shredded

  • 2 pie crust or home make hot water crust pastry

  • 1 egg beaten with a TBS of water for an egg wash

Preheat oven to 350 degrees. Heat a pan over medium heat and then add butter, celery, carrots and onion. Cook until the onions are translucent then add meat and sauerkraut until meat is just cooked then add the sauerkraut wine and cabbage until cabbage is wilted. Salt and pepper to taste.

Roll out pie crust and place in a deep pie plate. add filling then top with second pie crust. cut 4 slits into the pie crust for venting and decorate with extra dough. Brush with egg wash and bake for 45 minutes until the crust is golden brown.

While the pie is cooking make gravy if desired to serve on the side.

Gravy

  • 1/2 cup of stock

  • 1/2 cup of milk

  • 1 TBS of corn starch

  • 2 TBS of Dijon mustard

  • 1 TBS of horseradish

  • 1 TBS of honey

    Whisk all ingredients together and put in a small pot over medium heat. Simmer until the sauce coats the back of a spoon, salt and pepper to taste.