Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Fishhuntmike on March 06, 2023, 01:50:09 PM
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Its been a long time since ive posted stuff but finally figured out how to get a new password. I do read a lot of posts on this forum. I love cooking and this time I decided to make some antelope pot pies for the freezer. I normally make freezer pies with 5" aluminum pie tins but couldnt find any at 3 grocery stores so i bought some square, deeper ones. I cook the filling first then chill outside to near freezing, make the homemade dough, line the tins, fill and cover with another layer of pie dough. Then freeze and vacuum seal each one after freezing. Ive done this previously with deer, elk, and moose. This is a first for antelope. I harvested the WY antelope last fall. Head is still in freezer (ill do a european mount later). Turned out pretty good when baked 400F for 65min in frozen state. Normally the 5" round tin pies go 55 minutes but I had to cook these longer.
Thanks for looking!
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Couple more pics.
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Outstanding! I’ve never had speed goat. Somday :tup:
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Ok now you’ve got me salivating! But…but…. You forgot to include the recipe….
