Virgil, my fry bread guide, got a deer this year and I got a piece of it. Two jars of canned venison, in fact. Until a couple of weeks ago I had no idea you could keep venison in a jar, but there it is. Life is a learning experience. Here’s what I did with it:
Hungarian Cabbage Rolls (with Canned Venison)
1 lb canned venison, finely chopped
1 cup uncooked rice
1 green cabbage
1 can sauerkraut
2 small cans tomato juice
The quantities here are a tad approximate, but this is a very forgiving recipe. First, cut out the core of the cabbage with a sharp knife. Boil the cabbage for about 10 minutes, prodding it aimlessly until the leaves start to come apart. Drain it and let cool.
In a bowl, mix the chopped venison, the rice, and enough salt and pepper. Take a leaf of boiled cabbage and put a few spoons of venison mixture on it.
Tuck in the sides and roll up. Easy!
Layer the bottom of a heavy pan with sauerkraut. Place the rolls on top of this.
Cover with sauerkraut and add tomato juice (and water) to cover. Sprinkle with sugar. Simmer for about two hours. Eat with good company and cheap wine.