Someone once said there are more ways to cook venison than there are cooks in the world. I’ll eat to that, so long as we’re eating venison.
My neighbor down the street, Mrs. Carrol S. Fogg, possibly has my personal all-time winner when it comes to venison pie.
Kay Fogg says she got the recipe from an elderly Arcadian woman who lived somewhere in the St. John Valley.
You kitchen mechanics try this one with your tools:
1½ pounds of ground venison
6 ounces or less, salt pork
½ medium chopped onion
½ teaspoon summer savory or sage
Use your own recipe for pie crust.
Salt and pepper to taste.
Mrs. Fogg grinds salt pork and adds to venison. Add onion and seasonings. Merely cover with water in cooking pan and boil until venison loses red color. There should be very little juice from the cooking, and this is slightly thickened by adding about two tablespoons of flour and water.
Continue as for any two crust pie. Bake at 350 degrees.
When pie is slightly tan, remove from oven.
When I stop for venison pie at the Foggs, Kay and her husband, Carrol, a part-time trapper, usually serve it with a side portion of cranberry sauce, a stout Vermont cheese and her splendid homemade mustard pickles.
EDITOR’S NOTE: The Best of Bud is a compilation of some of the advice and recipes gathered by the late Ralph W. “Bud” Leavitt who retired as the BDN’s executive sports editor and outdoor editor in the fall of 1988. He contin-ued to write a weekly column for the paper until his death on Dec. 20, 1994. During his nearly half century as the BDN’s outdoor columnist he penned more than 13,000 columns and one book, Twelve Months in Maine. He starred in his own TV program, The Bud Leavitt Show, that aired on the Hildreth Network for 20 years and the nationally acclaimed Woods and Waters outdoor program on the Public Broadcasting System. While some of the folks Bud in-terviewed have died, their contributions and memories remain with us.