Venison stuffed pastry


  • 1 lb ground venison
  • 8 oz cream cheese plain, softened at room temperature
  • 1/2 medium onion chopped
  • 1-2 jalapenos diced
  • 2 package crescent rolls
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper more if you like spicy
  • Salt and pepper to taste


  • Preheat oven to 350 degrees Fahrenheit. Prepare cast iron pan lightly greased.
  • Season venison with chili powder, onion powder, cumin, salt, pepper and cayenne pepper. Add some fat (bacon fat, lard or oil) and sautee onions and add in seasoned venison over medium high heat until cooked through.
  • Drain any grease if needed.
  • Transfer cooked venison to a large bowl with softened cream cheese chopped jalapeno and season with salt and pepper, to taste.
  • Take crescent rolls out of packaging and lay each one flat on your cast iron skillet or backing sheet. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.
  • Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners.
  • Place cast iron skillet or baking sheets in the oven for 8-12 minutes (or per package instructions) and remove from oven when the crescent rolls are golden brown.