For those who love small streams, wild trout, and life...in their simplest form
Friday, December 20, 2013
Venison stuffed cabbage.
Here is another way to enjoy venison. It's a simple recipe that can be prepared in short time and requires pretty basic ingredients. Growing up we had stuffed cabbage at least once a week, my mom was Polish and a very good cook. So what I did here is to take her recipe and tweak it a bit. These go well during the winter and provide that nice warm comforting feeling. A crusty rye bread is great with this dish.
Venison stuffed cabbage, wild harvest enjoyed.
Ingredients, 1 med. head of cabbage, one and a half pounds of ground deer meat, one half pound of ground pork, a few slices of salt pork, one and a half cups cooked white rice, one egg, salt and pepper to taste, a tiny bit of nutmeg, two cans of tomato sauce, one can of tomato soup.
Core cabbage and drop into boiling water. Continue to boil for about 15 minutes until the leaves start to become soft and start to peel back. Remove cabbage and place into a colander to cool. When cool peel back the leaves and place on a dish, you'll need at least 15. In a bowl mix venison and pork salt and pepper, nutmeg and egg, add rice "the cooked rice should be somewhat hard or under cooked" mix well. Take one leaf of cabbage and add meat filling, do not over stuff, fold over, tuck both sides in and roll to complete. Cutup the remaining cabbage and place it in the bottom of large Pyrex baking dish. Place the stuffed cabbage on top. Cut the salt pork into slices and then cut those in half and place them in with the stuffed cabbage. In a large bowl mix you tomato sauce and soup with some a couple of cans of water, broth can be used instead of water. I tweak to sauce mixture with crushed red pepper. Pour sauce mixture over cabbage rolls cover with foil and place in preheated 350 oven. Bake for about an hour, and enjoy.