Easy, Cheesy, Whitetail Pockets

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Whitetail Pockets Plated

Easy, Cheesy, Whitetail Pockets

Take those frozen pockets to the next level with this very simple recipe – a couple all natural ingredients, one spice blend, and pre-made dough. While we had these freshly made for dinner, this recipe also makes for a great make-ahead lunch. Or you could be everyone’s favorite carpool mom and give these as a hearty snack to kids between school and sports practice. Once you whip up a batch of these wholesome, savory, cheesy pockets, you’ll discover for yourself how easily this handheld deliciousness satisfies every hungry mouth in your house (or carpool).

Ingredients

  • 1 can refrigerated biscuits (Pillsbury or the like. Comes 8 to a can.)
  • 1 lb. whitetail venison, ground
  • 1 Tbs. Michigan Venison Company All Natural Original Blend Venison Seasoning
  • 1 Tbs. extra virgin olive oil
  • 1 rutabaga, chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1 1/2 c. extra sharp cheddar cheese, shredded

 

Instructions

Preparing Filling:

Pour 1 Tbs. extra virgin olive oil into large sauce pan. Once pan reaches medium-high heat, add ground venison and Michigan Venison Company All Natural Original Blend Venison Seasoning. Brown thoroughly, remove venison from pan, and set aside. To the now seasoned pan, add rutabaga, carrot, and onion. Cook covered over medium to medium-high heat, stirring occasionally until carrot and rutabaga are ‘al dente’. ┬áCombine meat with vegetables, stir in cheese, and remove from heat.

Preparing Pockets:

Preheat oven according to refrigerated biscuit instructions.

Flatten each biscuit until it is 1/4″ thick, or about 6-7″ in diameter. Place in foil-lined baking sheet. Scoop one heaping spoonful, or about 2 Tbs., of filling onto one side of the dough round. Fold the other side over, stretching as needed until outside edges meet. Pinch outer edge closed using the end of a fork (photo below). Bake according to biscuit instructions, or until pocket crust is golden brown. Serve hot.

Photos and Feedback

We prepped the pocket rounds by hand while we impatiently waited for the root veggies to cook through. This way, as soon as we combined all the filling ingredients together, we had the pockets all lined up and ready to fill. Our whitetail pockets were a beautiful golden brown after a short 13 minutes. We were not able to stuff all of the filling into our whitetail pockets, but polished off what was left with spoons. After passing the taste test with flying colors, we loved how we only needed one bottle from our spice cabinet to enhance the flavors.

Substitutions: Don’t worry if you’re not a fan of rutabaga or carrots. You could easily swap these out for other vegetables: peas, spinach, squash, sweet potato, anything that suits your palate. As far as cheese goes, you could cut back on the amount of cheese you add, or substitute mozzarella for the cheddar to make a leaner pocket.

Let us know what you think of our latest creation! As always, we love feedback and sharing venison cooking tips! Cheers!

 

One rutabaga, one large carrot, one onion: chopped.

One rutabaga, one large carrot, one onion: chopped.

Once venison has been browned, remove from sauce pan to make room for veggies.

Once venison has been browned with Michigan Venison Company All Natural Original Blend Venison Seasoning, remove from sauce pan to make room for veggies.

Whitetail Pocket filling, ready to go.

Whitetail Pocket filling, ready to go.

We just used our fingers to flatten and stretch the pre-portioned pocket dough. Doesn't get much easier!

We just used our fingers to flatten and stretch the pre-portioned pocket dough. Doesn’t get much easier!

Scoop about 2Tbs. of filling onto bottom half of pocket round. Fold top half of round over filling and align edges of pocket. Seal the pocket by pressing the end of a fork along the outer edge.

Scoop about 2Tbs. of filling onto bottom half of pocket round. Fold top half of round over filling and align edges of pocket. Seal the pocket by pressing the end of a fork along the outer edge.

One can of refrigerated biscuits makes 8 whitetail pockets - just enough for a hungry family of four.

One can of refrigerated biscuits makes 8 whitetail pockets – just enough for a hungry family of four.

Bake pockets according to refrigerated biscuit directions, or until pockets have a beautiful golden crust like this.

Bake pockets according to refrigerated biscuit directions, or until pockets have a beautiful golden crust like this.

You can eat your Whitetail Pocket either with a fork and knife, or just with your hands. We explored both options, without a definite preference of style.

You can eat your Whitetail Pocket either with a fork and knife, or just with your hands. We explored both options, without a definite preference of style.

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