Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Elk Meat Doughnut served fresh
Unique meat stuffed doughnut with elk meat

Elk meat doughnuts (venison)

Author: Flavelo
Recipes Quick Meals
The world of savoury doughnuts is unjustly neglected. This recipe is the meeting of Russian piroshki and American doughnuts: buttery, slightly sweet yeast dough forms the perfect casing for characterful, spiced elk (or venison/beef). The deep, earthy flavour of game meat and the softness of the dough result in a filling, unique dish that stands alone as a main course.
🕒 Prep Time 40 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Frying pan (for meat)
  • Large bowl (for dough)
  • Doughnut cutter
  • Saucepan (for frying)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the dough as usual (dry ingredients + wet ingredients), and knead until smooth.

Tip: Despite the savoury filling, sugar is needed in the dough for the yeast and full flavour spectrum.
2 ✓

Prove until doubled (approx. 1 hour).

Tip: The dough rests, flavours mature.
3 ✓

Meanwhile, brown the minced meat with spices in a pan. Let cool completely.

Tip: Never put hot filling into yeast dough, as it kills the yeast and makes the dough soggy!
4 ✓

Roll out dough, cut circles. Place a spoonful of meat in the centre, fold in half, and press edges down with a fork.

Tip: The seal must be hermetic so juices don't leak during frying.
5 ✓

Prove filled doughnuts for 30 minutes.

Tip: Now the dough 'grows' onto the filling.
6 ✓

Fry in 170°C oil. Since it's filled, fry slightly slower so meat warms through but dough doesn't burn.

Tip: Golden brown colour is the goal.
7 ✓

Serve warm, dusted with a little icing sugar.

Tip: Icing sugar might seem bizarre with meat, but the 'sweet & savoury' combination works!

Recipe FAQ

I don't have elk.
Use high quality beef or venison. The key is lean, characterful red meat.
It opened while frying.
You didn't seal the edges thoroughly enough, or put in too much filling. Use egg white as glue on the dough edges.

Ingredients

  • 300 g Plain flour
  • 30 g Granulated sugar (for yeast and flavour balance)
  • 1 pinch Salt
  • 7 g Dried yeast
  • 150 ml Lukewarm milk
  • 1 pc Egg
  • 5 g Melted butter
  • 1 tsp Vanilla extract (optional, but adds depth)
  • 150 g Minced elk meat (or venison/beef)
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 0.5 tsp Ground black pepper
  • 100 g Icing sugar (for dusting - for sweet-salty contrast)
  • 500 ml Oil