This Italian pie packed full of cheese and meat can trace its origins back to the 17th century. An Easter tradition around the city of Naples, it was a festive and delicious way to end 40 days of fasting from all meat and dairy for Lent.

Made with sausage and cured Italian deli meats, this pie is made with ground venison browned in a skillet and seasoned with Italian seasoning along with venison bacon.

Ingredients for the Dough:

1 pound flour (to ensure a good crust, it’s best to weigh the flour)
2 eggs – 1/2 teaspoon salt
2 sticks cold butter (1/2 lb), cut into small pieces
1/4 cup whole or skim milk, plus a little more if needed at the end
1 beaten egg with a pinch of salt to brush the crust.

Ingredients for the Filling:
32 ounces ricotta cheese (well drained, preferably the night before)
1 dash nutmeg – 25 cracks black pepper – 2 large eggs
1 cup sharp provolone, 1/2 dice – 1 cup Fontina, 1/2 dice
1 cup smoked mozzarella, 1/2 dice
1/2 cup Parmigiano-Reggiano or caciocavallo, grated
1/4 pound Boars Head Piccolo Prosciuttoor Speck, sliced 1/8 thick
1/4 pound Boars Head Pickle Pepperor capicola, sliced 1/8 thick
1/4 pound Boars Head Crushed Peppermill Turkey, sliced 1/8 thick

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