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Venison on Caraway Rolls

 Venison on Caraway Rolls
"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."
12 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Venison on Caraway Rolls (continued)

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