Ale Braised Venison Pierogis

For the filling

In a large stockpot or dutch oven, heat 3 tbsp butter on high heat.

Sear/brown the venison chops on all sides. Remove and set aside.

Add diced veggies to the pot. Cook until browning, about 10 minutes.

Add 7 tbsp. butter, 2 sprigs rosemary, 2 tbsp. sage, 1 bottle of ale, about 1 tsp. salt and pepper. Stir until butter melts.

Add 3/4 cup broth, and add browned steaks. If the broth isn't already at least halfway up the side of the steaks, add more until it is.

Cover on low heat and braise, cooking until tender, about 3 hours.

When done, remove the venison steaks and shred.

Mix the veggies and the remaining cooking liquid with about 1/2 of the shredded meat and process in a blender. Mix the remaining meat with the meat and veggie mixture. Set aside in the fridge until ready to use.

For the dough

Heat butter and water over medium heat until melted.

Add the flour along with the salt and combine until a flakey dough forms.

Add in egg. Knead the dough- it should be nice and soft. If it’s dry, add more water.

Cut into two even pieces and place in a damp paper towel to rest for 30 minutes.

To make the pierogis

When the dough is done resting, roll the two pieces then cut into pieces about the size of a silver dollar.

Roll the piece into a ball, then press flat into a circle about the size of an orange. I highly recommend a tortilla press if you have one.

Put about a spoonful of mixture on the flattened dough, then fold in half and seal the dough.

To cook, boil until the pierogis float plus 1 minute. Then, heat some butter on medium high-heat, and quickly fry for about 30s-1 min on each side. Enjoy with sour cream!