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Venison Pasties

1 Hour
1 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 lb roasted venison, shredded
1 rutabaga, finely chopped
2 carrots, finely chopped
2 potatoes, finely chopped
1 medium sweet onion, finely chopped
Salt and pepper to taste
2 ready-made pie crust dough
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Let's Make It
1
Venison is best prepared a day in advance in crock-pot to tenderize. Shred meat. Use a food chopper or processor to prepare vegetables (they must be all the same coarseness for even cooking).
2
Cut each pie crust in half; press each crust into a "mini-pocket; fill with meat and vegetables and season. Seal the final edge of pocket.
3
Use paring knife to cut 2 small slits in each and place on baking sheet. Cook at 350 degrees F for 45 minutes to 1 hour until golden brown and steaming. Best served with gravy and ketchup!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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