Salmi of Venison
PREP TIME: 2 2 Hours

Although this stew was always made from leftover game, especially game birds, we often made creative entrees in the same fashion. In this version, venison is used to create a wonderful game pie. Try this recipe with a combination of game meats as the perfect way to clean out the freezer and make unique gifts for friends.


  • 3 lbs cubed venison
  • 2 large onions, quartered
  • 2 carrots, sliced
  • 1 celery stick, split
  • 1 tbsps peppercorns
  • 1 bay leaf
  • 1/4 pound butter
  • 1/4 cup flour
  • 1 cup diced onions
  • 1 cup diced celery
  • 2 (9-inch) prepared pie crusts
  • 2 cup diced red bell pepper
  • 1/4 cup chopped garlic
  • 1 quart reserve rabbit stock
  • 1 ounce Burgundy wine
  • 1 tbsp chopped thyme
  • 1 tsp chopped basil
  • 1/2 tsp rubbed sage
  • Salt and cracked pepper to taste
  • 3/4 cup sliced green onions
  • 1/2 cup chopped parsley

Place venison in a stockpot along with quartered onions, celery, carrot, garlic, peppercorns, bay leaf and salt. Cover ingredients by 2-3 inches with cold water. Bring to a rolling boil, reduce to simmer and cook until venison is tender. It is important to skim the impurities that rise to the surface during the cooking process. Once the venison is tender, remove from stock and allow to cool. Strain approximately 1 quart of the venison stock and set aside for later. When venison is cooled, chop meat into small ground meat size pieces. Preheat oven to 375 degrees F. In a large cast-iron skillet, melt butter over medium-high heat. Add flour and, using a wire whisk, stir until golden brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Slowly add stock, a little at a time, until stew-like consistency is achieved. Add wine, thyme, basil and sage. Season to taste using salt and pepper. Place the venison into simmering sauce. Allow venison to cook approximately 1 hour, adding additional stock as necessary. The majority of the sauce should be absorbed by the venison toward the end of the cooking time. Add green onions and parsley and adjust seasonings if necessary. Pour the contents onto a large baking pan and allow to cool to room temperature. Press one of the pie shells into the bottom of a pie pan. Spoon in venison mixture then cover with second pie crust. Crimp the edges of the crust together and cut away the excess. Using a paring knife, pierce the crust 3 or 4 places to allow steam to escape. Bake 30 minutes or until golden brown. Allow to cool slightly, prior to serving.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295