Venison Strudel
I got this recipe out of a Hunters Cookbook published years ago. You need a couple pounds of ground venison, Swiss cheese, onions, garlic and spices and this is then rolled up in phyllo pastry and baked. It is simple enough to make with the one exception of the rolling in the phyllo step as it is very thin dough and a little tricky to work with. You need to keep the phyllo pastry moist as if it dries out while you are rolling it up it will tear and fall apart like the Dead Sea Scrolls and you will end up with a mess!
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You need to use melted butter to "glue" the phyllo pastry together during the strudel build.
That is sour cream on the slice in the picture.
I usually make the full 2 pound recipe but last weekend I just made a 1 pounder.
This is very tasty and even folks that are not huge wild game fans will be going back for seconds!
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It is a good idea to drain your venison after cooking so its not too wet when putting it into the phyllo pastry.
Another tip is to use a few big pieces wax paper on your table to lay out the phyllo sheets. Then you can lift up the wax paper end to start the strudel roll and it will support the sheets and keep them from tearing. I think the sheets come in a pack of 18 so I use half of them for the first roll and the rest for the second roll.
Enjoy!
I got this recipe out of a Hunters Cookbook published years ago. You need a couple pounds of ground venison, Swiss cheese, onions, garlic and spices and this is then rolled up in phyllo pastry and baked. It is simple enough to make with the one exception of the rolling in the phyllo step as it is very thin dough and a little tricky to work with. You need to keep the phyllo pastry moist as if it dries out while you are rolling it up it will tear and fall apart like the Dead Sea Scrolls and you will end up with a mess!
You need to use melted butter to "glue" the phyllo pastry together during the strudel build.
That is sour cream on the slice in the picture.
I usually make the full 2 pound recipe but last weekend I just made a 1 pounder.
This is very tasty and even folks that are not huge wild game fans will be going back for seconds!
It is a good idea to drain your venison after cooking so its not too wet when putting it into the phyllo pastry.
Another tip is to use a few big pieces wax paper on your table to lay out the phyllo sheets. Then you can lift up the wax paper end to start the strudel roll and it will support the sheets and keep them from tearing. I think the sheets come in a pack of 18 so I use half of them for the first roll and the rest for the second roll.
Enjoy!
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