Editor’s Note: The Best of Bud is a compilation of advice and recipes gathered by the late Ralph W. “Bud” Leavitt, who retired as the Bangor Daily News executive sports editor and outdoor editor in the fall of 1988. He continued 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. “
A Piece Of Pie You’ll Like
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 ground venison
6 ounces or less salt pork
½ medium chopped onion
½ teaspoon summer savory or sage
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 2 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.