Here it is Rangerneters the real thing. It goes by another name but for here
it is Mooseberry Pie. From the April issue of Muzzleblasts magazine.
1 pound ground venison or ground round
1 tablespoon olive oil
1 medium onion, chopped
1, clove garlic, smashed and chopped course
2 ounces brandy (to deglaze pan)
1 can cream of mushroom soup
1 ounce brandy for seasoning
1 package mixed frozen vegetables
1 box cornbread mix prepared according to package directions
Instant mashed potoatoes prepared according to package directions (enough to
cover your pan one inch thick)
salt and pepper to taste
Preheat oven to 400 degrees. Brown meat on the stove in a heavy skillet with
one tablespoon olive oil over med-high heat. Add onion and garlic and stir
trhough the meat until the onions are sofetened and meat begins to stick to
the skillet. Remove from heat. Put mixture in seperate bowl. Add soup, once
ounce brandy, salt and pepper and mix. Deglaze the skillet with 2 ounces
brandy, scraping all brown bits, and add to the bowl of mix.
Spray a heavy, deep skillet or Dutch oven, deep dish pie dish or 10 inch
Pyrex dish with spray oil (pam) and layer as follows: 1. Meat mixture. 2
Frozen vegetables, 3. Mashed potatoes, 4. Cornbread mixture. Bake without
lid in 400 degree preheated oven until the cornbread is done (lightly browned
on top) about 20 minutes. If you use a Dutch oven or charcol, use 6 coals
uner the oven and 10 on the lid. Remove from heat and let cool slightly and
the mixture to set. Serve and enjoy!
:):)>
