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Venison Turnover
Crescent shaped pie crusts filled with a savory mixture of venison, vegetables and spices, in a rich sauce.
Ingredients
- 1 1/2 lb venison shoulder
- 3 Tbsp margarine
- 1 1/2 cup fresh mushrooms, sliced
- 1 1/2 cup onion, chopped
- 1 1/2 cup celery, chopped
- 2 Tbsp soy sauce
- 3 Tbsp parsley
- 2 tsp garlic powder
- 1 tsp ginger
- 1/4 tsp nutmeg
- 2 1.1 oz packages hunter gravy mix (McCormack or Knorr)
- 1 tsp Worcestershire sauce
- 3 packages 9" pie crust
- 1 egg, beaten
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Method
Bake venison shoulder in oven for 3 hours, until tender and easily shredded for filling. Let cool, then shred. Set aside meat with some of the meat drippings. Saute onions and celery in margarine until opaque. Add mushrooms with meat drippings and all spices. Heat through and drain saving the liquid to set aside. Cut pie shells in half. Fill each shell with drained meat mixture. Crimp edges with fork and prick crust for venting. Brush egg wash lightly over turnovers. Bake on lightly greased cookie sheet at 350 degrees for 15 mins until light golden brown. Follow directions on package to prepare the hunter sauce mix and add to the meat mixture liquid, and Worcestershire sauce. Serve warm with generous gravy over top or on side. Enjoy with a dinner salad and hearty red wine.
Notes: Venison turnovers freeze beautifully. Store in sandwich sized zip-loc bags for individual servings, reheat in microwave for 2 minutes on medium heat and heat gravy for a quick meal.
Number of Servings: 15-20
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