Venison Meat Pies

Venison Meat Pies

By author Barbara A. Burtt, Leicester, MA


  • 1 Pound ground venison
  • 1 Roll Jimmy Dean pork sausage
  • 12oz Velveeta cheese
  • 4 Packages crescent rolls
  • 4 Shots Worcestershire (or to cook’s taste)
  • Black pepper to taste
  • Flour for rolling out dough
  • Nonstick cooking spray


In a large skillet, scramble and brown ground venison and sausage, adding Worcestershire and pepper. Drain off any fat.
Cut cheese into chunks and add to hot mixture. Cover and allow to melt. Stir to distribute cheese throughout the meat mixture. Cool.
Remove crescent rolls from packages and unroll. Flour counter and rolling pin and roll out each crescent roll to make them a little larger and thinner, then cut in half crosswise to make two meat pies from each.
Put a heaping tablespoonful of mixture into middle of each half of roll. Wrap corners upward, criss-crossing the filling to cover as much as possible. Pinch roll together to make a pocket.
Place on cookie sheet sprayed with cooking spray. Bake at 350 degrees for approx 15 minutes or until golden brown. Serve warm.
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566