Roll of Venison

"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."
 
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Ready In:
40mins
Ingredients:
13
Yields:
1 roll
Serves:
4-6
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ingredients

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directions

  • Brown venisonn in 2 tablespoons fat.
  • Add onion and celery and cook until they are limp.
  • Sprinkle flour over meat and mix thoroughly.
  • Add hot water in which bouillon has been dissolved.
  • Add seasonings and simmer until juice thickens.
  • Cool.
  • Roll pastry into rectangular shape.
  • Spread on cooled filling.
  • Roll up "jelly-roll" fashion.
  • Bake on ungreased cookie sheet at 425 degrees for 20-30 minutes.
  • Should be golden brown.
  • 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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