Venison Sausage Pasties

by Todd
(Fridley, MN)

The Dough:

3 Cups Flour
1 tsp salt
About 1/3 cup lard, butter or Crisco
About 1 cup water
Cut the fat into the flour then add enough of the water to get the right consistency and knead for a few minutes. A food processor works well for this.

The Filling:
1 1/2 - 2 Lbs of your favorite bulk venison sausage.
2 rutabagas, diced
1 or 2 potatoes, diced
1 medium onion minced
1 carrot, diced

Divide the dough in four parts, form into balls and let rest, wrapped in saran wrap, for however long it takes to consume 1 beer.

Roll the dough out into about 12 inch circles

Divide the filling into 4 parts

Wrap the filling in the pastry and seal the edges.

Bake on a parchment at 350 for 45 minutes to 1 hour or until golden brown.

For the meat filling I had made sausage using Penzey's bratwurst seasoning with 50/50 pork and venison. The bratwurst itselft is a bit dry but it works great mixed with the onion and other vegtables as a pasty filling. The rutabaga and venison compliment each other well.

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