How to Make the Best Homemade Venison Pierogi

Homemade Venison Pierogi are one of those meals that are a labour of love, but worth EVERY SECOND! They take a classic food we all know and love and turn them into something hearty, and so incredibly delicious. This will become a staple in your house, I know it!

I think it is safe to say, that we all grew up on the classic frozen potato and cheddar pierogi. An easy meal, typically kid friendly that always made everyone happy. However, you have not lived until you have experienced them homemade! Better yet, full of tender juicy shredded venison.

Saying that these are difficult to make would be a lie, BUT they do take a bit of time. You start by slow braising a roast in onion, garlic, broth and spices until it is fall apart tender. While that cooks, you make up a simple pierogi dough and boil some potatoes. Once cooked, you mash up the potatoes with cheese, onions, butter and that juicy shredded venison. Roll the dough out and cut into small circles, then add the filling and seal them together into pierogi! You can then boil them, fry them or do both and serve with crispy bacon and some sour cream.

I love these Venison Pierogi so much, because they are a unique way to enjoy your venison or other wild game meat that truly everyone will enjoy. This recipe makes a very large batch so you can freeze a bunch of them and you’ve got easy dinners ready to be cooked! I promise you that a few hours of work to stock your freezer with these Pierogi with be 100% worth it.

Tips for Making Perfect Homemade Venison Pierogi

1. Make sure you give the meat ample time to cook. The key to getting your roasts fall apart tender is to cook them long enough so that the meat breaks down. This takes at least 3-4 hours. I recommend doing this a day or two prior to making the pierogi!
2. When working with the pierogi dough, make sure you flour your surfaces, and keep the dough lightly floured once it is cut into circles. As the dough sits, while you work on filling the pierogi it can stick to the counter or stick together (if you stack them) if you don’t lightly flour them.
3. During the shaping process you want to make sure you give each pierogi a really good seal. The dough is strong and very stretch so make sure you press down those edges really well so that the filling doesn’t leak.

Homemade Venison Pierogi Ingredients

Venison Roast– This can be a top round, Botton round, sirloin roast, or even a neck roast.

Potatoes– Almost any white potato will work. I like something like a Yukon gold for a silkier texture.

Cheddar Cheese– White or orange cheddar will work.

Gruyere Cheese– I find this compliments the venison so well, but you can sub this will extra cheddar if you prefer.

Onion– White or yellow onion is fine.

Garlic– Whole fresh garlic is best.

Broth– I like a beef broth for this recipe. Homemade or store bought.

Balsamic Vinegar- This acidity helps break down the meat and also adds a deep rich flavor.

Flour– All purpose is all you need.

Eggs– If you half the recipe, simple whisk one egg, and spoon out 2 tbsp to get half an egg.

Olive Oil– This is what I like to use in the dough but use any neutral oil you like.

Butter– Just a touch goes into the mashed potatoes.

Bay Leaf– Adds an extra layer of flavor to the venison.

The Steps

Cook the Meat

1. Start by preheating your oven to 350F and patting the roast dry. Season on all sides with salt and pepper.
2. Then, heat a dutch oven over high heat with a couple tbsp of butter or oil.
3. Once nice and hot, add in the roast and sear for a couple minutes on each side. Remove from the pot.
4. Turn the heat down to medium and add in the onion and garlic. Cook for about 3 minutes.
5. Next, add in the balsamic vinegar. Stir and allow it to reduce slightly, cooking for a couple minutes.
6. Pour in the broth, then place the roast back in the pot along with the bay leaf. Add any more broth needed until the roast is almost full covered with liquid.
7. Place the lid on the pot and cook in the oven until fall apart tender, about 4 hours or so. You can do this in a crockpot if you prefer.
8. Once the meat is nice and tender, gently shred it with 2 forks in the broth and set aside. I like to get the meat cooked the day before, and then store it shredded in the fridge until I make the pierogi.

Make the Dough & the Filling

1. Next, you are going to make the dough by stirring together the flour and salt in a large bowl.
2. Then, add in the eggs, olive oil and water and stir until a thick dough forms. If it seems super dry, you can add in a bit more water.
3. Dump the dough onto the counter, and knead for about 5 minutes until it is nice and smooth.
4. Wrap the dough in plastic wrap and let it sit on the counter for 30 minutes or so.
5. While that rests, dice the potatoes, then boil in salted water until fork tender.
6. Drain the potatoes, then mash them in a bowl with 2 tbsp of butter.
7. Next, cook the diced onion in a pan with 2 tbsp of butter just until tender. Add the onions to the mashed potatoes, along with both cheese, and the shredded meat. I like to use tongs and squeeze out some of the liquid from the meat before adding it so it isn’t too liquidy.
8. Stir everything together really well and season with salt to taste.

Shape & Cook

1. Finally, take the dough, and roll it out onto a lightly floured surface to about 1/8 inch thick.
2. Use a biscuit cutter or round glass about 3-4 inches in size and cut the dough into circles. You can stack the circles as you cut them, but make sure you flour them so they do not stick together.

1. Take about 1 tbsp of the filling and place it in the center of the dough circle. Wet your finger and run it along the edge of the circle.
2. Fold one side of the dough over the filling and press the edges of the dough together to seal it shut.
3. Continue to stretch the dough over the filling, and pinch it well all along the edge so no filling will leak out.

1. Repeat this process until you have filled all of the pierogi.
2. To cook, simply boil the pierogi in a pot of boiling water until they float. Once they float you can enjoy them as is or quickly fry them in a skillet with a bit of butter to get them lightly crispy.
3. Serve right away with sour cream, chives, and some crispy bacon. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more fun recipes to try with your venison?

https://cmbarndominium.com/italian-sausage-venison-lasagna-roll-ups/

https://cmbarndominium.com/pulled-bbq-venison-cornbread-waffles/

https://cmbarndominium.com/slow-braised-venison-bbq-flatbread-pizza/