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Venison Pastry with Gorgonzola

1 lb. ground venison
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. prepared horseradish
1 small onion, chopped
1 egg, beaten
1 sheet frozen puff pastry, defrosted
crumbled Gorgonzola cheese (or other favorite cheese)


Sauté venison with onion and spices. Add horseradish. Remove from heat to cool slightly. Add cheese; your choice of amount and kind. Follow package instructions for preparing pastry sheet. Place the sheet on a baking pan covered with parchment paper. Put filling on one half of the sheet. Fold over pastry sheet and crimp edges with fork to seal. Make a couple small slits on the top, and brush top with beaten egg. Bake at 400 degrees for 20-30 minutes, or until top is browned and puffed.

 


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