You can have the meat processor grind your venison, but if you use a variety of cuts in your kitchen, you may want to keep the meat whole and grind it as you need it.
Grind lean meat separately from fat for a juicier end product. Cut fat in chunks, partially freeze it, then grind it finer than the meat. Mix ground meat and ground fat together. This way, the fat will be more evenly distributed and there won’t be any large pieces
You’ve got the burger ready to go, but you might not be thinking Spanish… but this versatile, lean meat is the perfect complement to the tangy feta cheese.
½ lb. lean ground venison, crumbled
1 medium onion, chopped (1 cup)
1 tablespoon paprika
2 teaspoons dried oregano leaves
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ cup crumbled feta cheese
1 package (11 oz.) pie crust mix
1 egg, lightly beaten
In 12-inch nonstick skillet, cook venison and onion over medium-high heat for 10 to 12 minutes or until venison is no longer pink and onion is tender, stirring occasionally. Drain and stir in remaining filling ingredients, except feta cheese. Transfer filling to large mixing bowl. Cover and chill. Stir in feta cheese when filling is cool.
Heat oven to 375°F. Prepare crust as directed on package. Pinch off enough dough to form 1-inch ball. On lightly floured surface, roll ball into 4-inch circle. Place heaping tablespoon filling in center of circle. Brush edges of circle lightly with water. Fold circle in half over filling, pressing edges with tines of fork to seal. Place empanada on parchment-lined baking sheet. Repeat with remaining dough and filling.
Brush empanadas with beaten egg. Bake for 30 to 35 minutes, or until empanadas are golden brown. Serve hot.
This recipe was originally published at outdoornews.com.