Venison Empanadas Recipe
Greg C. Moriates

Greg C. Moriates

Owner of Train Hunt Eat

Welcome to the Recipe of the Week!

Venison Empanadas

by Greg Moriates

Cooks Notes

We all love those meals that are contained within a dough pocket or on a stick.  Add in some game meat such as venison to an empanada and it is go time.  This recipe will take time but oh…so….worth it.

You can make this with any meat, fowl, and even seafood.  I like the good old fashioned beef, venison, elk, boar, bison, etc.

Go at it!


Empanada Dough:


  • 2 tbs Olive Oil
  • 1 lb ground venison
  • 5 cloves minced garlic
  • 2 tbs tomato paste
  • 2 tbs white vinegar
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 2 bell peppers, finely diced
  • 1 medium onion, finely diced
  • Salt and Pepper to taste
  • Oil or shortening for frying


  1. Start by making the empanada dough:  Combine the flour, baking powder, sugar, and salt in a large bowl.  Cut the lard in with a cheese grater, pastry blender, or two knives until the mixture resembles coarse corn meal.
  2. In a small bowl, beat the egg and when with in the chick stock.  Combine the egg mixture to the flour mixture. 
  3. Knead until a dough forms, the cover and refrigerate for 30 minutes or more.
  4. For the empanada filling: In a large cast iron skillet, head oil over medium heat, Add ground venison and cook until completely browned.  Remove venison and add in tomato paste, vinegar, cumin, chili powder, oregano, salt, pepper, garlic, peppers, and onions.  Cook until softened but not browned.  Add in cooked venison over low heat for five minuted to combine flavors.
  5. Lightly flour your work station and roll out the dough to approximately 1/4 inch thick.  Cut 5 inch round, add filling, fold, and seal by pressing a fork on the edges.
  6. Heat oil to 350 degrees F, Fry empanada until golden brown (6-7 minutes).
  7. Remove from oil, placed on a paper towel to removed the grease, serve hot!

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