Very Venison Part Two...

Deborah Jean at the Dandelion House asked me if I had any suggestions for good Venison cookbooks and I'm afraid my answer is no.  I have a couple and have never used a recipe.  I'm a farm girl.  You go out and work, come in 45 minutes before the men, make a quick dinner to feed everyone, clear the dishes, get back out there and work.  That is how I was raised.  No fancy cooking, just make it fast, hearty, and good.  Things haven't changed much in the cooking department.  When I get home, after a long day of dealing with teenagers, I don't want to spend hours in the kitchen.  Fast, hearty, and good (at least sometimes its good.  Two outta three ain't bad.) are still the means by which I cook a meal.  What does this have to do with venison cookbooks?  Well, let me just review some of the recipes found in these books... Bourbon mustard steak, venison eggplant parmigiana, and crab stuffed venison steak rolls. This is not screaming fast and easy to me.  

So what do I do with my venison?  I just put it in my normal recipes.  I use the canned meat or if it isn't canned I use stew meat to make stroganoff, pot pies, stews, hot beef sandwiches, and Philly steak and cheese sandwiches.   I'm very happy with the meatballs and breakfast sausage I made in the last post.  The sausage works great in Bonnie McMuffins.  A simple sausage patty, egg, and cheese on an English muffin. On the weekends I make my life easy, by making this one two punch combination:  Roast on Saturday and Pinwheels on Sunday.  I will share my Mom's Famous Pinwheel recipe here.  This works with any leftover roast.    It begins with Mom's Pizza Crust.

Mom's Pizza Crust 

          1 pkg yeast        1 c. warm water

      1 t. sugar            1 t. salt   

                              1 T. olive oil       2 1/2 c. flour                  

 Preheat oven to 425 degrees.  Dissolve yeast in warm water.  Stir in ingredients, mix until doughy, and allow to rest 5 minutes.  Roll out. 

 Here is the Mom's Famous Pinwheel addition:

 Grind up your leftover roast.  Mix it with chopped mushroom, onion, salt, pepper, and parsley.   Sprinkle over the pizza dough.  Roll up, cut into rolls, and arrange in a dish.

 Bake at 425 degrees for about 30 minutes.  Could be more, could be less, just depends on your oven.  I forgot to take a photo, before I dished some of the rolls out.  Smother in gravy and enjoy!  Fast, hearty, and good! 

Fast, Hearty, and Good!

On a side note.  Several of you asked how long the 4-H Hot Fudge Sauce lasts in the fridge.  I have no idea.  We always use it up within two weeks.  My only response would be if it is green you probably shouldn't use it.