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Quaker Creek Store Venison Pierogies




Source of Recipe


Field & Stream


Recipe Introduction


ob Matuszewski's grandmother—the original source of this recipe—typically made these pierogies by shredding some roasted shoulder meat or by running cooked shoulder through a grinder, for a deeper texture. But ground venison works equally well, yielding a golden-hued venison pocket similar to fried ravioli.
(Serves Four)


List of Ingredients




ough:
2 cups flour
2 large eggs

1/2 teaspoon salt 1/2 cup water
Filling:
1/2 cup ground venison, browned
1 finely chopped onion
1 tablespoon butter
Salt and freshly ground black pepper

Recipe



# 1 To make the filling: Sauté the onion in the butter until translucent, and then season to taste with salt and pepper. Mix with the browned venison and let cool.
# 2 To make the dough: Mound the flour on a kneading board (or any nonstick counter surface) and form a hole in the center. Drop the eggs into the hole and cut them into the flour with a knife. Add the salt and water and knead the dough until it's firm. Cover with a warm towel and let rest for 10 minutes. Divide the dough into two halves and roll out the halves until thin. With a biscuit cutter or a glass, cut the dough into rounds.
# 3 Spoon a dollop of filling onto the middle of each round. Moisten the edges with water, fold the dough over, and seal the edges together firmly with the tines of a fork. (Be sure they're well sealed so they don't open while cooking.)
# 4 Drop the pierogies into boiling salted water and cook for 4 minutes. Remove from the water with a slotted spoon.
# 5 When ready to serve, melt a few pats of butter over medium heat. Sauté the pierogies on both sides until they're golden brown. If desired, serve with sautéed onions.