FUZZJOCKEY, HERE IS AN INTERESTING RECIPE THAT IS USED ALOT HERE IN MICHIGAN

VENISON PASTES

1/2 LB GROUND VENISON
1/2 LB PORK SAUSAGE MEAT
1 TBL PAPRIKA
1 TSP CAYENNE PEPPER
1 TSP THYME
1 TSP OREGANO
1 TSP GROUND WHITE PEPPER
1 TSP KOSHER SALT
1 TBL GARLIC POWDER
1 TBL ONION POWDER
3 EGGS BEATEN
1 PKG PRE-PREPARED PIE DOOUGH (I THINK THEY ARE ALSO CALLED PIE IDS OR TOPS)

PLACE A NON REACTIVE BOWL INTO REFRIGERATOR. GET IT COLD. MEANWHILE MIX ALL SPICED TOGETHER WELL. REMOVE BOWL FROM REFRIGERATOR AND PLACE IN ALL INGREDIENTS. WITH A RUBBER SPATULA BLEND WELL, WORKING QUICKLY. AFTER ALL IS MIXED RETURN MIXTURE TO REFRIGERATOR FOR 1 HOUR. LAY OUT PPIE DOUGH AND CUT IN 8 X 8 SQUARES. PLACE 4 OUNCES OF MIXTURE INTO CENTER OF DOUGH. TAKE THE BEATEN EGG, AND WITH YOUR FINGER SMEAR EGG ALONG TWO EDGES OF THE PIE DOUGH. FOLD THE OPPOSITE TWO EDGES OVER TO MAKE A TRIANGLE. PRESS GENTLY TO SEAL THE EDGES. PULL THE TWO ENDS TOGETHER TO FORM A CIRCLE. EGGWASH THE TOPS OF PASTES. BAKE IN 350 DEGREE OVEN UNTIL GOLDEN BROWN.

THESE ARE GREAT EATEN WARM OR COLD. THEY ARE ALWAYS IN OUR DEER CAMP.

HUNT ON HUNT HARD EAT WELL