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Ingredients
- 2 lbs venison sliced or ground
- 1 tomato chopped
- 1 medium yellow tomato chopped
- 1 cup zucchini sliced
- 1 cup summer squash sliced
- 1/2 cup green pepper sliced
- 1/2 cup red pepper sliced (may substitute sliced cooked carrots)
- 1 Tbsp Italian dressing
- 1/2 tsp garlic powder
- Dill weed to taste
- parsley to taste
- ginger to taste
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
- 2 pastry pie crusts 9-inch, top & bottom
Ingredients
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Instructions
- Sauté meat until cooked through; add all vegetables, Italian dressing, spices, and herbs.
- Cook and stir for 10–15 minutes. Cool for 10 minutes.
- Fill pastry and sprinkle cheeses on top.
- Cover with remaining pie crust and slit the top.
- Bake at 370 degrees for 35–40 minutes.
Recipe Notes
Recipe courtesy of Nancy Weber, Washington Island, WI.
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