Venison steak and beef kidney pie

This recipe is easy to make in single-serving dishes and freeze for days when you don’t want to cook. You can use beef or pork kidneys. Ingredients 1 beef kidney, about 1 pound 1 ½ pounds of venison steak, cut into 1-inch (2.5- centimetre) cubes (remove all sinew and fat) ⅓ cup of flour 3 tbsp of olive oil 2 cups of beef broth 1 large onion, chopped 2 tsp of Worcestershire sauce pastry for single-crust pie ¼ cup of flour 1 tsp of salt ¼ tsp of pepper ½ cup of cold beef broth Directions 1. Remove membrane and fat from kidney. 2. In a 3-quart saucepan cover kidney with water and bring to a boil. Simmer, covered, for 1 1⁄2 hours or until kidney is tender. Drain, cut into 1⁄2-inch (1 centimetre) cubes, and set aside. 3. Toss steak cubes in 1⁄3 cup of flour to coat. Pour olive oil into large skillet and heat it. Add meat and sear on all sides. Add onion and Worcestershire sauce. Cover and simmer for 30 minutes. 4. Meanwhile, prepare pastry for single-crust pie. Roll pastry into a circle 1 inch (2.5 centimetre) larger than casserole or individual-serving dishes. Set aside. 4. In a mixing bowl, combine the rest of the flour, salt, and pepper. Stir in 1⁄2 cup of cold beef broth. Stir into venison mixture in skillet. Mix in cubed kidney. Cook and stir until bubbly, then continue to cook about 2 minutes more. 5. Pour hot mixture into casserole dish. Place pastry on top. Turn edges under and cut slits in top to let steam escape. 6. At this point you can freeze the dish. When ready to use, thaw it and bake in a 450˚ oven for about 20 minutes or until crust is golden. Let stand for 10 minutes, then serve. Originally published in the Ontario OUT of DOORS Deer digital exclusive For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream