paupiettes of venison

Name: PAUPIETTES OF VENISON
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 8 - thin slices venison cut from loin or round, 1 ounce each; 1 - egg; 1/8 pound(s) mushrooms; 2 small onions finely chopped; 1/4 pound(s) bacon cut into small pieces; 1 tablespoon(s) dijon mustard; 2 clove(s) garlic; 1 teaspoon(s) finely chopped lemon zest; 1 tablespoon(s) bread crumbs; - flour; - bacon drippings; - salt, pepper; 1 teaspoon(s) thyme; - a handful of fresh minced parsley

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Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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/

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(1 rating)

yield 6 to 8 Servings

prep time 20 Min

cook time 40 Min

method Stove Top

Ingredients For paupiettes of venison

8

thin slices venison cut from loin or round, 1 ounce each
1

egg
1/8 lb

mushrooms
2 sm

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

How To Make paupiettes of venison

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.
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