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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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When my son was three, he loved this recipe. It is a family favorite for ground venison. From Wild-n-Tame, Fish-n-game, published in 1981. Ingredients:
1 lb ground venison |
2 tablespoons chopped celery |
to taste lawry's seasoned salt |
to taste black pepper |
1/2 cup hot water |
1 medium onion, chopped |
2 tablespoons flour |
2 beef bouillon cubes |
1 1/2 cups flour |
3 tablespoons toasted sesame seeds (optional) |
4 -5 tablespoons water |
3/4 teaspoon salt |
1/2 cup shortening |
Directions:
1. Brown venisonn in 2 tablespoons fat.
2. Add onion and celery and cook until they are limp.
3. Sprinkle flour over meat and mix thoroughly.
4. Add hot water in which bouillon has been dissolved.
5. Add seasonings and simmer until juice thickens.
6. Cool.
7. Roll pastry into rectangular shape.
8. Spread on cooled filling.
9. Roll up jelly-roll fashion.
10. Bake on ungreased cookie sheet at 425 degrees for 20-30 minutes.
11. Should be golden brown.
12. Serve with a sauce made from 1 can mushroom soup diluted with 1/3 can milk. Heat and serve over venison roll.
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