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."
Total TimePrep: 45 min. + rising Bake: 2 hours 10 min. + standing
- 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
- 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.
Nutrition Facts1 each: 283 calories, 5g fat (2g saturated fat), 119mg cholesterol, 594mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 31g protein.
Originally published as Venison on Caraway Rolls in Taste of Home February/March 2002
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