Venison Biscuit Roll
Recipe: #14478
October 05, 2014
Categories: Game, Native American, Birthday, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Mothers Day, Picnic Potluck, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, No Eggs, Wine, Venison, more
"A great tasting venison recipe that always gets gobbled up."
Ingredients
Nutritional
- Serving Size: 1 (297.3 g)
- Calories 435.4
- Total Fat - 8.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 26 mg
- Sodium - 1123.8 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 2.2 g
- Sugars - 3.4 g
- Protein - 32.8 g
- Calcium - 419.3 mg
- Iron - 4.8 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bring the broth, wine, parsley, oregano, bay leaf, pepper and 1/2 teaspoon of the salt to a boil; remove bay leaf.
Step 2
Mix together the corn starch and water and stir into the boiling mixture, remove from heat and set aside.
Step 3
Mix the ground venison and onion in a large bowl and pour over enough of the gravy to make this of spreading consistency.
Step 4
Sift flour, baking powder and remaining salt together in a bowl.
Step 5
Cut the bacon fat into the flour with a pastry blender until it is the size of small peas.
Step 6
Add milk to make soft dough.
Step 7
Drizzle a bit of flour on your work surface and roll dough into a 1/4 inch thick rectangular shape.
Step 8
Spread the venison mixture over the dough and roll up like a jelly roll.
Step 9
Place on a greased baking sheet in the form of a circle.
Step 10
Make slashes in the ring halfway into the roll at regular intervals.
Step 11
Bake in a preheated 400 degree Fahrenheit oven until lightly browned, about 30 minutes.
Step 12
Serve.
Tips
No special items needed.