Venison Cabbage Rolls Recipes

VENISON CABBAGE ROLLS

Steps:

• 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. Place 1/3 cup meat mixture on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll up completely to enclose filling., Cook rice according to package directions; stir in remaining tomato sauce. Transfer to a large skillet; add cabbage rolls. Cover and simmer for 20 minutes. Sprinkle with cheese; heat until cheese begins to melt.

VENISON/BEEF CABBAGE ROLLS

Steps:

• Strain tomatoes to make 1/2 - 3/4 of a cup of tomato chunks.
• Add chunks to raw meat reserving rest of tomato and juice.
• Add cooked rice,diced onion and egg to raw meat and mix all well.
• In a blender puree spices, reserved tomatoes with juice and Worcestershire sauce until well blended.
• Assemble rolls by placing 1/4 - 1/2 cup of meat mixture in center of leaves.
• Roll leaf around mixture tucking ends in as you roll.
• Lay seam side down in 9x13-inch pan.
• Pour tomato puree over rolls Bake at 350°F for 1 hour.
• Sprinkle with shredded cheese and bake an extra 15 minutes.
• *If you use smaller leaves you can make nice small appetizer rolls*.
• **These can be made in the crock pot as well I'm just not sure of cooking time**.