Ingredients

2 lb. deer steak (chuck or round cut into 1/2 inch cubes)
1 lb. chicken gizzards
2/3 C. flour (seasoned with 1 tsp. salt and pepper)
4 Tbsp. bacon grease
1 pack Lipton’s onion soup mix
4 Tbsp. margarine (melted)
2 deep dish pie shells

Cooking Instructions

If frozen pie shells are used, prepare according to package directions. Shake deer cubes in seasoned flour, reserve remaining flour. Heat bacon grease in skillet and brown deer cubes lightly. Clean gizzards and rinse in cold water , cut into 1/4 inch pieces. Put gizzards and steak cubes in a Dutch oven or pan and cover with water. Bring to boil. Reduce heat. Cover and simmer (stir occasionally) until gizzards are tender. Stir in onion soup mix. Make a roux by pouring the melted margarine into 4 tablespoons of the reserved flour and stir to make a paste. Stir roux into steak and gizzards and cook over medium heat (stirring constantly) just until smooth. Preheat oven to 450 degrees. Pour mixture into pie shell and cover with 2nd shell, fluting edges. With knife point cut several small slits in center of pie shell to allow steam to escape. Bake 20-24 minutes or until pie is golden brown.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)