Venison Pierogie

1 lbs of flour

1 large egg

2 tsp of oil

sprinkle of salt

3/4-1 cup water (1st mix 3/4 cup water and feel. If to dry add little more water)

Venison Meat

1 package of venison bologna mix (1 package for 10 lbs depending on the package)

1. Mix flour, egg oil, salt and water together. Add 3/4 cup of the water first and if it feels dry, add a little more.

2. Mix the venison meat and bologna mix together and allow to sit overnight in the refrigerator.

3. Remove the meat-bologna mix from the fridge and roll into small balls.

4. Roll the dough to 1/4" thick and use a wide mouth coffee cup to cut our circular pieces.

5. Place meat balls in the circular dough pieces and pinch shut using flour.

6. Bring water and oil to a boil and add 1-2 dozen pierogie balls. Wait for them to rise to the surface then allow to cook for three more minutes.

7. Remove pierogie balls and place them in cold water until cool.