Venison Golumpki Casserole Recipes

VENISON GOLUMPKI CASSEROLE

Steps:

• - preheat oven to 350 degrees;.
• - Cut cabbage into chunks; put into a 13-x9" or larger roasting pan;.
• - Chop the onion and shred the cheese;.
• - brown the venison and chopped onion in the olive oil (in a large skillet); set aside.
• - combine the soup, tomato paste, tomatoes and water in a medium sauce pan and heat to boiling.
• - Add the tomato mixture and cooked rice to the browned venison and onions - stir to fully blend;.
• - Spread the mixture evenly over the cabbage and cover (aluminum foil is fine).
• - Bake at 350 degrees for 1- 1.5 hours.
• - Spread cheese on top and bake another 10 minutes to melt/brown the cheese.
• Serve with some hearty bread and a salad.

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.

INSIDE-OUT GOLUMPKI CASSEROLE

Steps:

• Spray a 1 1/2 quart casserole dish with cooking spray.
• Brown the ground turkey until no longer pink and cooked through. Let cool for a few minutes.
• Add the eggs, garlic powder, salt, pepper, and parsley to the cooked meat and mix until well combined.
• Press half of the meat mixture into the bottom of the prepared casserole dish. Spread 1 1/2 cups of the soup over the meat mixture. Cover the soup layer with the remaining meat mixture, pressing lightly. Spread the remaining 1/2 cup of soup over the meat.
• Bake at 350 degrees for 30 minutes,.