Deer camp venison recipe sure to please

Use venison – or get more creative – as the main ingredient for these egg rolls.

My hunting buddy Jim Sayre showed up at our recent southeast Ohio gun deer camp with a kitchen contribution that took the crew by storm: Southwest venison egg rolls.

Every one of us went home with the recipe, and we all agreed you could make a meal out of them, although Jim just brought them along as an appetizer. Indeed. If you actually plan a meal on these babies, you might want to double the recipe, a single batch of which makes about a dozen rolls.

Without further ado, Jim Sayre’s Southwest venison egg rolls:

Ingredients:

  • 1 pound of your choice of meat. “Southwest-style venison sausage is what I used, but anything from regular pork sausage to philly steak can be used,” Jim said. Or venny burger. “Get creative.”
  • 1 green and 1 red bell pepper finely diced
  • 1 sweet or yellow onion finely diced
  • 1 pack of eggroll wrappers. “I found them in the produce section,” Sayre advised.
  • 12 slices of regular American cheese
  • cup of tap water

Preparation:

Step 1

  • Brown meat in skillet and pat well or drain to remove grease, set aside in a bowl.
  • Dice peppers and onion and then sauté in the same skillet until they are tender or even slightly caramelized.
  • Add meat back into skillet, mix well, and remove from heat.

Step 2

  • Lay out an egg roll wrapper in a diamond position.
  • Center a slice of cheese on the wrapper in the same diamond position.
  • Spoon on your mix from step 1 across the center left to right (usually 2 or 3 heaping tablespoons)

Step 3

  • Place a cup or bowl of water near your prep area.
  • Dab your finger into the water and wet each corner of the wrapper (this makes your folds stick).
  • Start your roll by taking the bottom point and folding it up just past the mixture.
  • Next, bring each side point into the center.  Finally, roll upward until the egg roll is completed.
  • Set on a cookie sheet as you get them done.

Step 4

  • Fry the egg rolls in hot oil (“Whatever kind you like; I get mine from Rural King.”) until crisped and browned. With a hot oil, this usually only takes a very short time on each side. Use a pair of tongs to flip.
  • Lay them back onto the cookie sheet that is lined with paper towels.

So, deer hunters, here is one fine way to put some of your hard-earned venison on the table – at least until your gang gobbles them up.

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