Roll of Venison
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 roll
- Serves:
- 4-6
ingredients
-
Filling
- 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
-
Pastry
- 1 1⁄2 cups flour
- 3 tablespoons toasted sesame seeds (optional)
- 4 -5 tablespoons water
- 3⁄4 teaspoon salt
- 1⁄2 cup shortening
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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RECIPE SUBMITTED BY
Janet M.
United States