Venison Biscuit Roll

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.