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Venison Empanadas

Russ Myers


Great for camping trips, snacks, or just plain enjoyment.
May be frozen for later use.


★★★★★ 3 votes

12 Empanadas
30 Min
25 Min


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1 large
slice of white sandwich bread, torn into quarters
2 Tbsp
plus 1/2 cup chicken broth
1 lb
ground venison
salt / pepper
olive oil
2 c
onion, chopped fine
4 medium
garlic cloves, minced
1 tsp
1/4 tsp
1/8 tsp
ground cloves
1 bunch
cilantro leaves, chopped
hard-cooked eggs, chopped
1/3 c
raisins, chopped
1/4 c
green olives, chopped
4 tsp
cider vinegar


3 c
all purpose flour
1 c
masa harina (substitute regular flour if unavailable)
1 Tbsp
2 tsp
1 1/2 stick
sticks butter, cut into cubes
1 c
cold water
olive oil for baking

How to Make Venison Empanadas


  • 1Preheat oven and baking sheets (use baking sheets with a lip) at 425.
  • 2For dough: Combine dry ingredients, cut butter into flour (pulse in food processer), sprinkle liquid onto mixture and combine until tacky. Portion dough into 12 equal pieces and refrigerate.
  • 3For filling: Process bread and 2 Tablespoons of chicken broth in food processor.
  • 4Add venison and salt/pepper to taste, pulsing until meat and bread paste is combined. Sauté onions in oil, adding spices and garlic when onions are nearly opaque
  • 5Add venison mixture and cook until meat is browned. Add remaining chicken broth and simmer 5 minutes. Transfer to a bowl, add remaining ingredients and allow mixture to cool slightly.
  • 6Roll dough into rounds, place 1/2 cup filling on half of each round, dampen edges, fold closed and crimp edges.
  • 7Place 2 Tablespoons of oil into each preheated pan and allow to heat. When oil is hot, place empanadas onto pan, brush with oil, and bake 25 to 30 minutes.

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About Venison Empanadas

Course/Dish: Other Snacks, Wild Game
Main Ingredient: Wild Game
Regional Style: Spanish
Other Tag: Heirloom

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