Venison Cheeseburger Pie
Transform your favorite burger flavors into a hearty, soul-warming dish with this Venison Cheeseburger Pie. This recipe elevates comfort food with the rich, lean taste of ground venison, perfectly seasoned with garlic, paprika, and a tangy blend of ketchup and mustard. Encased in a buttery, flaky pie crust and layered with oozy, melted cheddar cheese, this savory pie is topped with a creamy egg wash for a beautifully golden finish. Ready in just one hour, this dish is an impressive yet easy option for weeknight dinners or casual gatherings. Serve it warm, and don’t forget to top each slice with dill pickle slices for that irresistible cheeseburger-inspired kick! Perfect for wild game enthusiasts and anyone craving a unique twist on classic American flavors.
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Recipe Information
Ingredients
- 1 pound Ground venison
- 1 tablespoon Olive oil
- 1 small Yellow onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.25 cup Ketchup
- 1 tablespoon Mustard
- 1.5 cups Shredded cheddar cheese
- 1 package Refrigerated pie crust
- 1 large Egg
- 0.25 cup Heavy cream
- 6 slices Dill pickle slices (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground venison. Cook, breaking it up with a spoon, until the meat is browned and fully cooked, about 7-8 minutes.
Season the mixture with salt, black pepper, and paprika. Stir in the ketchup and mustard until well combined. Remove the skillet from heat and let the mixture cool slightly.
Roll out the refrigerated pie crust and press it into a 9-inch pie dish. Trim any excess dough around the edges and set it aside.
In a small bowl, whisk together the egg and heavy cream to create an egg wash mixture. Lightly brush the edges of the pie crust with some of the egg wash.
Spread half of the shredded cheddar cheese evenly across the bottom of the pie crust.
Spoon the venison mixture into the pie crust, spreading it out evenly. Top with the remaining shredded cheddar cheese.
Pour the remaining egg wash (egg and heavy cream mixture) over the top of the filling to help bind everything together.
Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing.
Optional: Garnish each slice with dill pickle slices for an authentic cheeseburger touch.
Serve warm and enjoy your Venison Cheeseburger Pie!
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 7010 mg | 305% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 21.6 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1364 mg | 105% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
