Braised Venison Shoulder with Mushroom Pierogi Recipe | SAVEUR

By JDARK

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 ⁄2 tsp. kosher salt, plus more
• 3 large eggs
• 2 tbsp. whole milk
• 4 tbsp. unsalted butter
• Thyme leaves, to garnish

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

To make pierogi dough:
1. In a large bowl, whisk the flour with the 1⁄2 teaspoon salt and create a well in the center of the flour.
2. Add 2 eggs and 1⁄3 cup water to the well and stir, slowly adding flour, until the dough comes together.
3. Transfer the dough to a work surface and knead briefly until smooth.
4. Place the dough ball on a lightly floured baking sheet and cover with plastic wrap. 5. Let the dough stand at room temperature for 30 minutes.
6. Make the filling
7. In a small bowl, whisk the remaining egg with the milk to make an egg wash.
8. Transfer the pierogi dough to a lightly floured work surface and roll until 1⁄8 inch thick.
9. Using a 3 3⁄4-inch round cutter, cut out circles of dough.
10. Place 1 tablespoon of filling in the center of each circle, moisten the edge of the circle with the egg wash, fold the circle in half, and seal at the edges.
11. Bring a large pot of salted water to a boil and, working in batches, add the pierogi and cook until the dough is no longer raw, about 2 minutes.
12. Using a slotted spoon, transfer the pierogi to a sheet of parchment paper and let dry for 5 minutes.
13. In a 12-inch skillet, heat the butter over medium-high. 14. Working in batches, add the pierogi and cook, turning once, until golden brown on both sides, 2 to 3 minutes.