Blue River Fly Classic

Blue River Fly Classic
A One Pattern Fly Event

Wednesday, June 22, 2011

The Prairie Ocean - Campsite Cooking

Fly fishing has led to a greater enjoyment of the outdoor life.


If you want to include some really lean protein in your diet, then consider venison.  Miss Carol and I recently came into ownership of some ground venison and it didn't take us long to conjure up a dish. 

Here's what you'll need to fix Venison Stuffed Cabbage Rolls.

You will need:
8 large cabbage leaves
1 1/2 pounds of ground venison
1 small yellow onion - chopped
3/4 cup of cooked white rice
1 - 24 oz. jar of Marinara sauce
3/4 cup of shredded green cabbage
3/4 cup of shredded red cabbage
Bacon grease
Salt, pepper, and paprika

You will want to prep by chopping the onion, cooking the rice, shredding the green and red cabbage and par-boiling the cabbage leaves.  Par-boil the leaves just long enough to make them pliable and then remove then to cool.

In a mixing bowl combine the venison, chopped onions, rice, salt, pepper, and paprika to taste.  Mix well.
Next, mix your red and green cabbage together.  Place enough bacon grease in Dutch Oven just to grease the entire bottom.  Now add shredded cabbage to make a bed.

Place a heaping tablespoon of Marinara sauce in each cabbage leave.  Then add about 1/3rd of a pound of the venison mixture.

It's time to make the rolls now.  Your first fold will be from the bottom or narrow end of the leave.  Simply fold up.

Now fold each side.

Lastly, fold the top or broad portion of the cabbage leave and then flip the roll.

Place all the rolls in Dutch and and cover with the remaining Marinara sauce.

Cook the cabbage rolls at 350 degrees for one hour.  For a 14 inch Dutch Oven you will need 14 coals on bottom at 21 on top.
Plate over Alfredo noodles. Enjoy.

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