A recipe for savory venison strudel stuffed with a spiced cranberry relish, wrapped in layers of flaky phyllo pastry.
Do not underestimate the excellent results when pastry and meat are combined. Take sausage rolls and meat pies as examples: wrapped pastry transforms humble fillings into something special. This savory venison strudel delivers the same satisfying contrast of crisp, flaky pastry and a rich, flavorful filling — and it looks beautiful on the plate.
The filling is essentially a fruit chutney — a savory, fruit-based relish that balances sweet and tangy flavors. This version uses cranberries and red onion, enriched with warming spices such as caraway, allspice and cinnamon. The resulting paste is complex and aromatic, pairing beautifully with the lean, gamey flavor of venison.
Venison can run dry if overcooked, so the chutney’s moisture helps keep the interior pleasantly tender while the phyllo crisps to a golden crunch. If you prefer, lamb or beef can be substituted for the venison with equally excellent results. The strudel can be baked in a conventional oven or cooked in a grill using indirect heat.
Savory Cranberry & Venison Strudel
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- Author: Jess Pryles
- Yield: Serves 8-10
Ingredients
1 lb ground venison
12 sheets phyllo pastry
2 tablespoons oil
4 tablespoons butter, melted
1 onion, diced
2 teaspoons salt, divided
1 teaspoon black pepper
For the cranberry chutney:
5 oz dried cranberries
1 red onion, diced
1/4 cup cider vinegar
1/2 teaspoon caraway seeds
1 teaspoon allspice
1 cinnamon stick
Peel and juice of 1 orange
1/3 cup brown sugar
2 teaspoons mustard seed
1 teaspoon salt
Instructions
- Start the chutney: place the dried cranberries in a bowl, cover with boiling water and let sit 2–3 minutes to soften, then drain.
- Sauté the red onion in a saucepan over medium heat until translucent. Add the drained cranberries, cider vinegar, brown sugar, caraway, allspice, mustard seed, cinnamon stick, salt and the orange peel and juice.
- Combine and reduce to a low simmer. Cook, stirring occasionally, until the liquid has evaporated and the mixture is thick — this can take 30–45 minutes over low heat. Remove from heat and let cool.
- In a skillet, heat 1 tablespoon oil and brown the diced onion. Remove the onion, add the remaining oil and brown the venison. Season with salt and pepper, return the onions to the pan, then remove from heat and let cool.
- Preheat the oven or prepare an indirect-heat grill to 375°F (190°C). Line a baking tray with parchment paper.
- Assemble the strudel on a clean board: place a sheet of phyllo and brush with melted butter. Stack and butter six sheets total, keeping unused sheets covered with a damp cloth so they don’t dry out.
- Spread half the venison mixture across the buttered sheets, leaving a one-inch border on all sides. Top with half the chutney. If the chutney is thick, spoon dollops across the meat rather than spreading thinly.
- Fold in the long sides of the pastry, then roll the strudel and place seam-side down on the prepared tray. Brush the outside with butter. Repeat to make a second strudel with remaining ingredients.
- Bake in the oven or on the grill until the phyllo is deep golden brown and crisp, about 45 minutes. Let rest a few minutes before slicing and serving.