Elk Pierogies

Elk Pierogies
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These mini dumplings are light and savory packed with a combination of ground elk and vegetables. Boiled and then lightly fried in butter until golden brown. You can easily create a variety of stuffing combinations. Try a traditional combination of potato, cheese and ground game meat. If you don’t have elk, use ground venison, pronghorn antelope or even rabbit.

Serve with sour cream or gravy.

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Makes 16-20

Pierogi Filling

  • 1/2 lb ground elk
  • 2 carrots diced fine
  • 1 leek diced fine
  • 3 asparagus spears diced fine
  • 1 garlic clove diced
  • pinch of kosher salt
  • 2 tablespoons butter

Pierogi Dough

  • 2 cups sifted white flour
  • 1/4 cup olive oil
  • 1 egg
  • 3/4 cup sour cream
  • 1 teaspoon kosher salt

Directions

  1. Mix all pierogi dough ingredients together in a large bowl. Lightly flour a large flat surface and knead the dough until well smooth. Shape into a ball and wrap in plastic wrap letting the dough rest for 30 minutes on the counter.
  2. Heat skillet over medium heat. Add 1 tablespoon butter and all vegetables to skillet. Cook for 12-15 minutes until vegetables become soft and tender. Add ground elk to skillet and cook until browned. Season with salt and remove from heat.
  3. Roll out dough on a lightly floured surface until dough is 1/8″ thick. Using a round cookie cutter or the top of a drinking glass, cut 16-20 rounds in the dough. Place filling in the center of each round. Wet your finger with water and wet the edges of the dough. Fold the dough over and press together to seal. You can use a fork to help crimp the edges or simply press similar to sealing a pie crust.
  4. Bring a large pot of water to a rolling boil and gently drop pierogies in water for 3-4 minutes or until they float to the surface of the pan. Remove and drain.
  5. Heat skillet over medium heat and melt remaining tablespoon of butter. Add elk pierogies to skillet and quickly sear on each side for about 1 minute. Remove from skillet and continue to cook remaining pierogies until done.
Elk Pierogies

These pierogies were filled with ground elk, carrots, asparagus, garlic and leeks.

Elk Pierogies

Heat skillet over medium heat. Add 1 tablespoon butter and all vegetables to skillet. Cook for 12-15 minutes until vegetables become soft and tender. Add ground elk to skillet and cook until browned.

Elk Pierogies

Bring a large pot of water to a rolling boil and gently drop pierogies in water for 3-4 minutes or until they float to the surface of the pan. Remove and drain.

Elk Pierogies

Heat skillet over medium heat and melt remaining tablespoon of butter. Add elk pierogies to skillet and quickly sear on each side for about 1 minute. Remove from skillet and continue to cook remaining pierogies until done. Serve with sour cream or gravy.

Yum

6 Comments

  • Reply October 17, 2017

    Marlys

    I’m always looking for more ways to use all the elk and venison in my freezers and these were great! They will definitely become part of the game recipe rotation!
    Thanks

  • Reply February 27, 2017

    Judy

    Made them last night. I yielded 25 and still had a bit of the filling left. They were very good and I’d recommend them as part of a dinner since they are filling.

  • Reply November 3, 2016

    Amber

    I made these last night for a dinner party and they were FANTASTIC! Thanks for all you’re great recipes!!

  • […] [h/t Nevada Foodies] […]

  • Reply November 16, 2015

    Rachel

    I just stumbled upon one of your elk lasagna recipe on Pinterest, and decided to come check out your site, I am SO glad I did! Can’t want to make these pierogies especially! My boyfriend and I both filled cow elk tags this year, along with 2 deer and we still have a late bull tag that we hope to fill! So we will definitely have the meat to try a lot of these delicious recipes!

    • Reply November 16, 2015

      Kristy

      Rachel – congrats on all of the meat in your freezer. That’s so awesome! These pierogis where really good. You should be able to create any stuffing combination to fill these up and they should be amazing. Let me know if you try any other recipes. I’m always open to suggestions or ideas on cooking.

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