Wild empenadas with deer

These venison empanadas offer a unique twist on the classic Argentinian snack, perfect for game lovers. Filled with tender braised venison and seasoned with spices like cumin and oregano, these empanadas are crispy on the outside and rich on the inside. Serve with chimichurri for a delicious homemade game snack that's perfect for drinks or as part of a meal. Homemade, full of flavor, and a treat for everyone.

Number of persons: 5

Preparation time: 15 minutes

Cooking time: 90 minutes

Ingredients

• 500 grams of venison chicken, cut into small pieces
• 400 ml stock
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 red bell pepper, cut into small cubes
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 package of ready-made pie dough sheets (about 10 sheets)
• Olive oil
  
  

Preparation method:

1. Heat the olive oil in a large pan over medium heat. Sauté the onion and garlic until soft and lightly browned.

2. Add the pieces of venison chicken to the pan and fry briefly until brown on all sides.

3. Add the red bell pepper, cumin, paprika, oregano, salt, and pepper to the pan. Stir well and let it simmer for a few more minutes.

4. Add a little water or stock if necessary to allow the venison to simmer. Simmer gently over low heat until the meat is deliciously tender and the sauce has thickened, usually about 1 to 1.5 hours.

5. Allow the stew mixture to cool slightly.

6. Place a sheet of pie dough on a clean work surface. Spoon some of the braised venison mixture into the center of the dough.

7. Fold the pastry over the filling and press the edges firmly with a fork to seal the empanada. Repeat this process with the remaining pastry sheets and the braised venison mixture.

8. Place the filled empanadas on a baking sheet lined with baking paper.

9. Brush the top of each empanada with olive oil

10. Bake the empanadas in a preheated oven at 180 degrees for 20-25 minutes, or until golden brown and crispy.
    
    Serve the venison empanadas warm with fresh chimi churri, as a snack or part of a meal. Enjoy!