Recipes for Cook

This recipe is also wonderful substituting venison  with LEAN moose, buffalo, or beef burger...

Servings: (6) |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1 head of green cabbage, cored

***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk

Hot out of the oven...

***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce

***Garnish
2 tablespoons parsley
½ cup mozzarella cheese

METHOD

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.

Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.

In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.

In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!

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Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.

Last month I posted a recipe for Venison cooked in Cider made with a haunch of  fallow deer venison from Millbank Parkland Venison.   Id like to show you another recipe, this time using the rich and tasty venison sausages also from Millbank Parkland Venison.

Venison Sausages with Red Cabbage and Apples

5 Venison sausages
1/2 red cabbage, sliced
2 red onions, sliced
4 sticks celery, sliced (optional)
2 apples, peeled, cored and sliced
100ml red wine vinegar
1 tbsp muscovado sugar
Salt and Freshly ground pepper

1. Brown the sausages in a pan.
2. Layer the cabbage, onions, celery and apple slices.  Season.


3. Add another layer of the vegetables and top with the sausages.

 4. Sprinkle over the sugar and pour over the vinegar and put the lid on the dish or cover with foil.



Bake in the oven for 1 1/2 hours at 160C



If you would like to try some of the Millbank Parkland Venison products, you can still enter the giveway HERE

Win this Taster Pack