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Mom and Dad’s Deer Pan Sausage
25% bacon (ends and pieces)
Ground deer
Tony Chachere's
Granulated garlic (to taste)
Fresh garlic
Green onion
Jalapenos (to taste)
Dear Dolmas
Venison grape leaves
Ingredients
1 pound venison sausage (see recipe “Mom and Dad’s Deer Pan Sausage”), substitute venison, beef, or lamb burger.
1 red onion, chopped finely
olive oil
herbs butter (see recipe …), or fresh herbs
fresh parsley or cilantro, chopped finely
Garlic, minced
salt
black pepper
1 cup (maybe more) rice
Chicken broth
1 16 oz jar grape leaves
juice of 3 lemons, and zest
Instructions
In a large skillet. Heat the olive oil and herb butter (if using fresh herbs wait!)
Sauté the onions and Garlic.
Add meat and brown.
Add contents of the pan to a mixing bowl with rice
*if using fresh herbs add them to the mixing bowl
Add lemon zest to mix
Mix thoroughly, make sure there are no large pieces of meat.
While the stuffing mixture cools, remove the grape leaves from jar, rinse thoroughly and drain.
Separate each leaf, laying it flat on a cutting board and cutting off the stem at the base. Use any torn leave to line the bottom of a large pot. You want layer of leaves covering the bottom of the pan so that the stuffed leaves won’t burn while cooking.
Spoon approximately 1 tablespoon of the stuffing onto a leaf near the stem. Fold the stem over the mixture, then fold the edges toward the middle. Roll the leaf up in a tight small bundle.
Put the stuffed grape leaves in the pot, tight enough they won’t open during cooking.
Once all the leaves are stuffed and in the pot, cover with chicken broth, lemon juice, and water (water as needed). Set a plate on top of the leaves to keep them submerged in the water.
Bring to a slow boil
Reduce heat to a simmer and cook until rice is done.
Remove from stove and transfer grape leaves to a serving dish to cool. Once cooled, drizzle with olive oil and fresh lemon juice.
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