Fried Venison Shepherd’s Pie Boulettes

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Shepherd’s pie originated in the mid-1800s. In its original form, it consists of a red meat cooked in a gravy topped off with mashed potatoes and baked to form somewhat of a casserole. My version utilized ground venison stuffed into a mashed potato “ball” and fried to a golden brown. The ingredients are easy enough, the process is the tricky part. Regardless, this ultra-comfort food is not only unique but extremely satisfying.

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Fried Venison Shepherd’s Pie Boulettes

Recipe by Jason ThorntonCourse: Wild Recipes
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Mashed Potatoes
  • 8 large Yukon Gold potatoes peeled and cubed

  • ½ cup heavy cream-room temperature

  • 1 stick butter-room temperature

  • Cajun Seasoning to taste (I prefer Kary’s Roux Cajun Seasoning)

  • Filling
  • ½ lb ground venison

  • ¼ cup shredded Monterey Jack cheese

  • Cajun Seasoning to taste

  • Frying
  • 2 eggs

  • 1 tablespoon water

  • 2 cups plain bread crumbs

  • Enough canola oil to cover ¾ of boulette

Preparation

  • Mashed Potatoes
  • Boil the potatoes until they are fork tender
  • Drain potatoes and place into a large mixing bowl
  • Add cream and butter
  • Mash potatoes until there are no lumps
  • Place parchment paper over cookie sheet and spray with non-stick spray
  • Refrigerate for at least 45 minutes to cool. This step is important to make boulettes
  • For Filling and Frying
  • Brown ground venison in skillet and season to taste
  • Let cool and mix with cheese
  • Roll filling together and make into golf ball sized balls
  • Heat oil to 350 degrees Fahrenheit
  • Spray your hands with cooking spray to avoid potatoes sticking
  • Scoop chilled mashed potatoes off of the cookie sheet with a large spoon and place into your hand. This should encompass your entire hand
  • Place the “filling ball” into the mashed potatoes and roll around until the filling is completely covered with mashed potatoes. You shouldn’t be able to see the filling at all. Place all completed boulettes on plate
  • Crack eggs into bowl, mix with water, and whisk thoroughly.
  • Help yourself by setting up the “frying station” in order…egg wash, bread crumbs, oil
  • Place the boulettes into the egg wash and roll around to completely cover.
  • Roll the boulettes into the bread crumbs to completely cover.
  • Gently place boulettes into your heated oil and fry until golden brown. Flip the boulette once during this process to ensure the entire boulette is completely cooked.

Jason Thornton

I am a husband and a father to a beautiful family that deeply enjoys hunting, fishing, and gardening. I grew up hunting and fishing in South Louisiana and currently live in Lafayette, LA (the Sportsman’s Paradise).

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