Thread: Venison pies

So today we did a defrost and sort out of the freezer. Not really casserole weather yet, but I came across some frozen pre cooked venison stew I had done last year. Its usually slow cooked on the fireplace in a camp oven and after a few days of eating I freeze whats left.
So I hatched a plan to make some pastry and reheated the stew and added some gelatin to thicken it up.
It looked a little light on the pastry amount so I opted to potato top some instead...... but then I ran out of potato and finally ran out of filling! so one of these pies holds a surprise...... its an apple pie.


Sorry its a bit blury but it was a nite time pic and now they are all gone!!

Nice way to not waste anything. Good on you john

Yum

They look yummy ��

Possibly the world's first potato top apple pie somewhere in there.

Freezing, reheating and re freezing would give my old food tech teacher a heart attack

Originally Posted by Russian 22.

Freezing, reheating and re freezing would give my old food tech teacher a heart attack

Nope not refreezing. He says he freezes it after the first cook up.
he reheated it again before putting it in the pies but then for stew that really isn't out of the question. They get reheated all the time.

Look nice and tasty , good way to use left overs alright.

Yeah i dont know that the laws about reheat re freeze are that correct.
I do try to change their state from raw to cooked in between refreezing, if thats required. I would love to know the theory and trueness of why food cant be defrosted and frozen again, apart from it becoming slush.
I know I have been told that its a no no to refreeze thawed products, unless you change their state like I did, but I still dont recall why we do it.

Bacterial growth rates is the reason. Freezing doesn't kill bacteria and during thawing they wake up and start dividing every few minutes. Refreeze and thaw again and they start again from a much larger population. Cooking kills bacteria and that's the safety net.