Venison Pierogies with Blue Cheese

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Venison Pierogies with Blue Cheese

Recipe type: Dinner
Cuisine: Polish
Serves: 12
Prep time:
Cook time:
Total time:

  • Dough
  • 5 C Flour
  • 16 oz sour cream (Reduced fat sour cream works, but do not use fat free)
  • 2 whole eggs
  • 1 egg yolk
  • 3 Tbs butter, melted
  • 1 tsp salt
  • Venison Filling
  • (approx.) ¾ lb ground venison, cooked and seasoned with salt and pepper
  • 8 oz porcini or button mushrooms, chopped
  • ½ C diced onion
  • 2 tsp minced garlic
  • (approx.) 1¼ C stiff mashed potatoes
  • 6 oz crumbled blue cheese

  1. Dough
  2. Combine everything except flour. Add 4½ C flour. Incorporate. (The dough probably will not form a ball on its own.) Sprinkle ¼ C flour on surface. Turn out dough. Sprinkle the last ¼ C over the dough. Knead dough until it comes together and is smooth (~3 minutes). Add more flour if needed. Divide dough into easily managed pieces (2-4). Let rest at least 10 min. in refrigerator.
  3. On floured surface. Carefully roll out dough to ¼ inch thick. Cut into 3 inch circles.
  4. Venison Filling
  5. Saute onion and mushrooms until onions are translucent, 5-7 minutes. Combine all the filling ingredients. Season with salt and pepper to taste.
  6. Fill pierogies with about 2 Tbsp of mixture. Seal into half moons.
  7. Boil until they float. (At this point, you can freeze them.)
  8. Makes about 4 dozen. (Serving size=4)
  9. Finishing (for every 2 servings):
  10. medium onion, sliced. Saute in butter or oil until soft and sweet, about 10-12 minutes. Add pierogies, lightly brown on both sides and heat through. Add about ¼ C water and 2 Tbsp sour cream to make a sauce. Sprinkle with parsley.

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