Venison Empanadas

Turn your ground venison into a savory, spice-filled celebration. These empanadas blend lean venison with sautéed peppers, onions, and a warm mix of cumin and chili powder for a filling that’s moist and flavorful. Tucked into a crisp, golden-fried shell, they are the ultimate handheld meal—perfect for sharing with your kin at the trailhead or passing around the kitchen table.

Ingredients

Filling

• 1 pound ground venison

• 2 tablespoons tomato paste

• 2 tablespoons vinegar

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon dried oregano

• 1 teaspoon seasoned salt

• 5 cloves garlic, minced

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 1 medium onion, chopped

Dough

• Empanada disks (Goya)

• Canola/vegetable oil for frying

Directions

1. Over medium heat, heat 2 TBSP of oil.

2. Saute ground venison until browned, add a pinch of salt while cooking. Remove venison to a bowl.

3. Add tomato paste, vinegar, ground cumin, chili powder, dried oregano, garlic cloves, and a pinch of salt to pan. Saute for 1-2 minutes.

4. Add peppers and onion to pan, sauteing 8-10 minutes or until onions are soft. Turn heat to low and add venison, stirring to combine and cook for 5 minutes – the mix should be moist but not dripping wet.

5. Remove from heat and let cool.

6. Add meat to empanada disks, fold in half, and crimp edges with a fork.

7. Heat oil in a large pot to 350 degrees. Fry empanadas for 8 minutes or until golden brown.

8. Enjoy!