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Ground Venison Puff Pastry

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: ground venison puff pastry, ground venison recipe
Servings: 5

Ingredients

  • 1 lb ground venison
  • 1 cup diced potatoes, small dice
  • 1 cup carrots, diced or julienned
  • 1 cup celery, diced
  • 1 small onion, diced
  • 1-2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tsp ground fennel
  • 1 tsp granulated garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 sheet puff pastry, thawed
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 egg + 1 tablespoon water (for egg wash)

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Heat a large skillet over medium heat. Add olive oil and butter. Once melted, stir in the diced potatoes, carrots, celery, and onion. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook 30 seconds more.
  • Add the ground venison to the skillet and cook, breaking it apart, until browned and fully cooked.
  • Season with fennel, granulated garlic powder, kosher salt, and black pepper. Stir well to combine, then remove from heat and allow the filling to cool slightly.
  • Lightly flour a surface and gently roll out the puff pastry sheet. Sprinkle the shredded cheese evenly over the center of the pastry.
  • Spoon the venison mixture over the cheese, leaving about a 1-inch border around the edges. Fold the pastry over the filling, seal the edges tightly, and carefully flip seam-side down onto the prepared baking sheet.
  • Whisk together the egg and water, then brush evenly over the top of the pastry.
  • Bake for 40–45 minutes, until puffed and deeply golden brown.
  • Let rest for 5–10 minutes before slicing. Serve warm with rich brown gravy spooned over the top.

Notes

  • Swap the meat: This recipe works beautifully with ground elk, antelope, moose, or even bison. Just make sure the meat isn’t overly lean — a small amount of added fat helps keep the filling tender.
  • Dice vegetables small: Cut the potatoes and vegetables into small, even pieces so they cook through properly and don’t make the pastry soggy.
  • Let the filling cool slightly: If the mixture is too hot when added to the puff pastry, it can soften the dough and affect how it puffs in the oven.
  • Seal the edges well: Press and crimp the edges tightly to prevent any juices from leaking during baking.
  • Make it ahead: The filling can be made up to 24 hours in advance and stored in the refrigerator. Assemble and bake when ready.
  • Sneak in extra veggies: Finely chopped mushrooms, peas, or spinach blend right into the filling and are an easy way to add more vegetables without picky eaters noticing.