Roll of Venison

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READY IN: 40mins
Recipe by Janet Musgrove

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 Nutrition

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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