Venison on Caraway Rolls Recipe

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Venison on Caraway Rolls Recipe
Venison on Caraway Rolls Recipe photo by Taste of Home
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Venison on Caraway Rolls Recipe

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"When a family friend shared his hunting bounty with us, I looked for new ways to serve the venison," relates Dian Burge of Friedham, Missouri. "Even our two small children asked for seconds."
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 2 hours 10 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 2 hours 10 min. + standing

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1-1/2 teaspoons sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons nonfat dry milk powder
  • 1 egg
  • 1 teaspoon salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1 egg white
  • 1 teaspoon cold water
  • 1 tablespoon rye flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon caraway seeds
  • VENISON BARBECUE:
  • 1 venison roast (3 to 4 pounds)
  • 1 cup water
  • 1/2 cup ketchup
  • 2 tablespoons onion soup mix
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon each garlic powder, dried oregano and pepper
  • 3 teaspoons cornstarch
  • 1 tablespoon cold water

Directions

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Beat in butter, milk powder, egg, salt and enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape into 2-1/2-in. circles. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20-25 minutes.
Beat egg white and cold water; brush over dough. Combine rye flour, coarse salt and caraway seeds; sprinkle over rolls. Bake at 425° for 9-12 minutes or until golden brown. Remove from pans to wire racks.
Place the venison roast in a Dutch oven. In a small bowl, combine the water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325° for 2-3 hours or until meat is tender, turning once.
Remove roast; let stand for 10 minutes. Shred meat with two forks; keep warm. Combine cornstarch and cold water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to the pan; heat through. Split rolls. Serve meat and gravy on rolls. Yield: 12 sandwiches.
Originally published as Venison on Caraway Rolls in Taste of Home February/March 2002, p60

Nutritional Facts

1 each: 283 calories, 5g fat (2g saturated fat), 119mg cholesterol, 594mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 1-1/2 teaspoons active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1-1/2 teaspoons sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons nonfat dry milk powder
  • 1 egg
  • 1 teaspoon salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1 egg white
  • 1 teaspoon cold water
  • 1 tablespoon rye flour
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon caraway seeds
  • VENISON BARBECUE:
  • 1 venison roast (3 to 4 pounds)
  • 1 cup water
  • 1/2 cup ketchup
  • 2 tablespoons onion soup mix
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon each garlic powder, dried oregano and pepper
  • 3 teaspoons cornstarch
  • 1 tablespoon cold water
  1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Beat in butter, milk powder, egg, salt and enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape into 2-1/2-in. circles. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20-25 minutes.
  4. Beat egg white and cold water; brush over dough. Combine rye flour, coarse salt and caraway seeds; sprinkle over rolls. Bake at 425° for 9-12 minutes or until golden brown. Remove from pans to wire racks.
  5. Place the venison roast in a Dutch oven. In a small bowl, combine the water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325° for 2-3 hours or until meat is tender, turning once.
  6. Remove roast; let stand for 10 minutes. Shred meat with two forks; keep warm. Combine cornstarch and cold water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to the pan; heat through. Split rolls. Serve meat and gravy on rolls. Yield: 12 sandwiches.
Originally published as Venison on Caraway Rolls in Taste of Home February/March 2002, p60

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l2bake User ID: 2030987 76465
Reviewed May. 25, 2013

"Good change using a roast Although I did the roast in the crock pot on low for 8-10 hours. Will defiantly make this again."

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