Venison Potpie and Rustic Peach Tart

This first recipe, I can not say how it went--personally, that is. I can't stand venison, but having a ton of it in my freezer downstairs, I decided to use the ground venison for a recipe today. Husband raved about it. I'm glad I made two smaller versions instead of one big potpie in the 9x13 pan I normally use. Honestly--cooking it wasn't so horrible. The ground venison was also mixed with pork, so there wasn't an overwhelming smell of venison.

What's Needed:
1/2 of a 15-oz. package rolled refrigerated unbaked piecrust (1 crust)

1-1.5 lb. of ground venison

2 C. refrigerated diced potatoes with onions or loose-pack frozen diced hash brown potatoes with onions and peppers

2 C. loose-pack frozen mixed vegetables

1 15-oz. can tomato sauce

1 14.5-oz. can diced tomatoes, drained

2 tsp. sesame seeds

1. Preheat oven to 400. Let refrigerated piecrust stand according to package directions.

2. Meanwhile, in a large skillet cook ground benison over medium heat until cooked through, using a wooden spoon to break up meat as it cooks; drain off fat.

3. Stir in potatoes, mixed vegetables, tomato sauce, and tomatoes into the meat mixture. Spoon into an ungreased 9x13-inch baking dish.

4. Unfold piecrust; cut into 8 wedges. Place half of the wedges with points toward center, along one long side of teh dish, overlapping wedges slightly at the base. Repeat with remaining pastry wedges. Sprinkle with sesame seeds.

5. Bake uncovered for 18-20 minutes or until the pastry is golden brown. Let stand 10 min. before serving.

Husband's Grade: A+
PointsPlus 6 for 1/8 of the casserole

Inspired by: 9x13: The Pan That Can





This, on the otherhand, I can say was scrumptious! Don't forget to put down parchment paper on your baking sheet. I have to throw mine out now, because it's beyond cleaning. I admit I took the easy way out on this, but it was good, notheless.

What's Needed:
1 ready-to-bake pie crust
1 can (about 20 oz. or so) Peach pie filling
1 T. milk
A pinch course sugar

1. Preheat oven to 375. Let refrigerated piecrust stand according to package directions. Line cookie sheet with parchment paper.

2. Unroll pie crust. Add peach pie filling to the middle of the pie crust. Bring up the sides of the pastry and pinch together.

3. Coat pie crust with milk and sprinkle with coarse sugar.

4. Bake at 375 until crust is golden brown and filling is bubbly.

Husband's Grade: A
PointsPlus: 7 for 1/6 of the tart

Inspired by: The Taste of Home Baking Book