Venison Pierogies

**Recipe courtesy of Dan Stephanich Outdoors


  • 2 Flour
  • 1 Teaspoon salt
  • 1 egg
  • 1 Cup sour cream
  • half stick butter
  • 5 red potatoes
  • 1 Pound bacon
  • 1 onion
  • 1 Cup cheddar cheese
  • 1 Pound Ground deer burger

Cooking instructions:

  1. In large bowl combine flour and slat. Add in beaten egg, sour cream and softened butter. Mix for 5 minutes.
  2. Wrap the dough in plastic and refridgerate for at least 30 minutes.
  3. To prepare the stuffing, start with cooking the bacon and crumble. Dice and cook the oinion in the bacon grease.
  4. Brown the ground venison and crumble.
  5. Boil the potatoes, then peel and smash in a bowl.
  6. Add the bacon, browned burger, onions and cheddar cheese and mix with the potatoes. This is the stuffing.
  7. Remove the dough from the fridge and roll out on a flat floured surface to about an 1/8 inch thick.
  8. Using a circular cookie cutter or glass, cut the dough into cirlces.
  9. Place some stuffing on to the round circle of dough, fold in half, and press the edges together with a fork to seal it to form the pierogis.
  10. Bring a pot of water to a boil, and place the pierogis in the boiling water until they float to the top.
  11. When they float, remove them from the boiling water with a slotted spoon and place on a plate to dry.
  12. Now you can cook the pierogis in a frying pan with oil and butter. Cook them until golden brown and crispy, flipping them once.
  13. Remove from oil, drain on paper towels, then serve with sour cream.
  14. You can also freeze the boiled pierogis until ready to cook at a later date.
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