This is a recipe that everybody that's tried it likes, even those that don't like deer meat. The women in my family really seem to like it, so I fix it when us guys are having backstrap kabobs or steaks. They warm up really well for breakfast too!:biggrin: 1 lb. ground deer sausage 1 onion (chopped finely) Tony's Cavender's Lemon Pepper Shredded Mexican Cheese 2 Boxes Pie Crusts (Like Pillsbury) 1 Egg Brown deer sausage and onion in skillet. Dump drained browned meat mix in a bowl and add the seasonings to taste and add in about 2 cups of the shredded cheese and mix it in well. Roll out the pie crusts and use a round cookie cutter or I use a drinking glass and cut out circles about 2-3" in diameter. Spoon the meat and cheese mixture onto the circle and wet the edges of the dough with water and seal up the edges of the pastry crust. Use a fork and press down to seal the edge. After you get a batch made up, beat up the egg and brush on the top of each empanada. Bake at 375 until golden brown (about 20 minutes or so).