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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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When a family friend shared his hunting bounty with us, I looked for new ways to serve the venison, relates Dian Burge of Friedham, Missouri. Even our two small children asked for seconds. Ingredients:
1-1/2 teaspoons active dry yeast |
3/4 cup warm water (110° to 115°) |
1-1/2 teaspoons sugar |
2 tablespoons butter, softened |
2 tablespoons nonfat dry milk powder |
1 egg |
1 teaspoon salt |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
1 egg white |
1 teaspoon cold water |
1 tablespoon rye flour |
1/2 teaspoon coarse salt |
1/2 teaspoon caraway seeds |
venison barbecue: |
1 venison roast (3 to 4 pounds) |
1 cup water |
1/2 cup ketchup |
2 tablespoons onion soup mix |
2 teaspoons prepared horseradish |
1/2 teaspoon each garlic powder, dried oregano and pepper |
3 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Beat in butter, milk powder, egg, salt and enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape into 2-1/2-in. circles. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20-25 minutes.
4. Beat egg white and cold water; brush over dough. Combine rye flour, coarse salt and caraway seeds; sprinkle over rolls. Bake at 425° for 9-12 minutes or until golden brown. Remove from pans to wire racks.
5. Place the venison roast in a Dutch oven. In a small bowl, combine the water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325° for 2-3 hours or until meat is tender, turning once.
6. Remove roast; let stand for 10 minutes. Shred meat with two forks; keep warm. Combine cornstarch and cold water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to the pan; heat through. Split rolls. Serve meat and gravy on rolls. Yield: 12 sandwiches.
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