Keto Venison Meat Pie Recipe

Some diet recipes leave a lot to be desired but everyone will love this pie.

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-7
serves
Medium
difficulty

I’ll be willing to bet that just about everyone reading this knows someone on a low-carb or Keto diet right now. One of the hottest diet trends in ages, it shows no signs of slowing down. Wild game is a perfect fit for this style of diet.

This cheesy meat pie is a dish everyone will love.

One of the biggest complaints I hear with this style diet is the lack of pastry crusts. This pie uses a low-carb crust that actually tastes pretty good, making it a great dish to serve to mixed dinner guests or for a family who might have only a few members dieting. The crust recipe comes in at just under four net carbs per serving.

The filling is a meaty, saucy, Italian-flavored blend of ground venison and pork breakfast sausage. Topping that are layers of cottage and Italian-blend cheeses. I like to use rendered bear fat for my pastry crusts, but duck fat or butter will work just as well. Whatever your choice of fat, the colder the better when it comes to mixing the crust.

 

Ingredients

Filling

1 pound ground venison

1 pound pork breakfast sausage

1 medium yellow onion, diced

4 tablespoons tomato paste

2 cups baby spinach leaves

8 ounces sliced mushrooms

1 cup water

3 cloves garlic, minced

1 tablespoon Italian herbs seasoning blend

Salt and pepper

2 cups shredded Italian cheese blend

12 ounces cottage cheese

 

 

Crust

1 Cup Almond Flour

1/3 Cup Coconut Flour

1/2 tsp xanthan gum

1/4 tsp Salt

8 tablespoons of bear fat (you can substitute butter or duck fat if your bear fat jar is getting low)

1 Large Egg

2 tsp White Vinegar

 

 

Cooking Instructions

In a large mixing bowl, blend the dry crust ingredients thoroughly. Using a fork, cut your fat of choice into the dry ingredients.

Whisk the egg and slowly add to the crust mixture. Add the vinegar and continue working the dough until it forms a crumbly ball. Wrap tightly in plastic wrap and refrigerate for one hour.

Mix the dough into a ball, wrap in plastic and refrigerate.

While the crust rests in the refrigerator, make the filling. Brown the venison, pork sausage and onion in a large skillet. Once the meat has browned, add the garlic, tomato paste, mushrooms, seasoning blend, and water. Bring to a simmer and check for seasoning. Add salt and pepper to taste (amounts will depend on the seasoning level of your sausage).

Brown the venison and sausage with the onions and mushrooms.

Add the spinach leaves and stir to blend them into the meat filling. Reduce the heat to low and simmer the sauce for 15 to 20 minutes.

Add the spinach to the pan and fold in.

In a 9-inch springform pan, spread the dough into a thin layer, coming up on the side at least 1.5 inches. Bake the crust for 10 minutes at 350 degrees.

Press the dough into a spring form pan and bake for 15 minutes.

Remove crust from oven and spoon in the meat filling. Top with a layer of cottage cheese then with the Italian cheese blend. Bake the pie for 30 to 40 minutes or until the cheese bakes to a golden brown.

Fill the crust with the meat mixture then top with both cheeses.

 

 

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