Venison Potato Rolls

by Thomas Ellefson
(Wisconsin)

1 Lb. Venison

4 Lbs. Potatoes

2 Eggs Lightly beaten

1 Tbs. Cilantro Minced

1 Medium Onion Finely Chopped

3 Cloves Garlic Minced

3 Tbs. Oil

1/4 tsp. salt

1/2 tsp. pepper

1 tsp. Cumin

1/2 tsp. Chili Powder

1/2 Cup Corn Meal

In a large pot quarter & boil the potatoes until they are very soft.
Drain and while they’re still hot, Mash them thoroughly.
Add the eggs and cilantro and mix well.

Cover and set aside.

In a skillet over medium heat, sauté the onion, garlic and ground venison in 1 tbs. oil.
Add the salt, pepper, cumin and chili powder and continue cooking until meat is brown and onion soft.

Pour off and discard pan drippings.

Divide the meat and potato mixtures into six to eight Portions.

Place one portion of the potato mixture in your Palm and flatten it.

Then top with a portion of the meat.

Close the potato over the meat and seal.

Roll Gently in corn meal.

Sauté The rolls in remaining 2 Tbs. oil over medium-high heat.
Until the potato crust is golden brown on all sides.

*** Note If You Have Help One Can Prepare the rolls While The Other Begins sautéing.
If You’re alone roll all the meat and potato rolls in corn meal, then set aside.

Sauté in small batches and keep warm in a 200 degree oven.

Serve with fresh garden salad.