PAUPIETTES OF VENISON

Russ Myers

By
@Beegee1947

For folks used to cooking with beef or pork, the leaner meat of wild
game can present challenges. For a good outcome it is critical to
maintain moisture while cooking wild game.
Recipe by: hillers.com/weve-got-game/


Featured Pinch Tips Video

Comments:

Serves:

6 to 8 Servings

Prep:

20 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

8
thin slices venison cut from loin or round, 1 ounce each
1
egg
1/8 lb
mushrooms
2 small
onions finely chopped
1/4 lb
bacon cut into small pieces
1 Tbsp
dijon mustard
2 clove
garlic
1 tsp
finely chopped lemon zest
1 Tbsp
bread crumbs
flour
bacon drippings
salt, pepper
1 tsp
thyme
a handful of fresh minced parsley

Directions Step-By-Step

1
Fry onions, mushrooms and bacon in a little drippings. Mix in the lemon peel, breadcrumbs, parsley and seasoning and a beaten egg.

Flatten out each piece of venison and season with salt, pepper and thyme.
Lay a bit of the stuffing on each slice. Roll up meat and secure with toothpick or tie with string.
2
Roll with flour and brown in bacon drippings. Add water just to cover and simmer very slowly for 10 minutes.
Crush garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slowsimmer. *Sauce should be creamy.
3
Serve with rice or mashed potatoes.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American