MARCY CELLA
L’ANSE,
MICHIGAN
For a good-looking,
hearty venison
entree without a
strong game flavor,
I recommend these
cabbage rolls. They
have a moist, meaty
filling and wonder-
ful, old-world flavor.
HUNTING & FISHING COOKBOOK
VENISON CABBAGE ROLLS
venison
cabbage rolls
8 large cabbage leaves
1 pound ground venison
1 medium onion, chopped
1 teaspoon salt
1⁄ 4 teaspoon ground nutmeg
1 can ( 15 ounces) tomato sauce,
divided
2 cups uncooked instant brown
rice
1 cup ( 4 ounces) shredded cheddar
cheese
[ 1] In a large pot of boiling water, cook cabbage leaves for 3 minutes; drain and set aside.
In a skillet over medium heat, cook venison,
onion, salt and nutmeg until meat is no longer
pink; drain. Stir in 1 cup tomato sauce.
[ 2] Place 1⁄ 3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling.
[ 3] Cook rice according to package directions;
stir in remaining tomato sauce. Transfer to a
large skillet; add the cabbage rolls. Cover and
simmer for 20 minutes. Sprinkle with cheddar
cheese; heat until the cheese begins to melt.
Yield: 4 servings.
venison and beans
JILL KERR
YORK, PENNSYLVANIA
When I was first married, I had no idea how to cook
game. I got this recipe from a friend, and now my
husband thinks we should have it every night!
11⁄ 2 pounds ground venison
1 medium onion, chopped
1 can ( 16 ounces) pork and beans,
undrained
tip HUNTING & FISHING
We often use ground venison in
dishes. I boil it and then drain
it really well before using in my recipes. This
takes almost all of the wild taste out.
BECKY, GEORGIA
