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Venison Pasties

Venison Pasties

1 Hr(s)
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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!
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