Ingredients with Measurements:
- 1 lb ground venison
- 1/2 cup breadcrumbs
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/4 cup diced celery
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup milk
- 1/4 cup mayonnaise
- 1 tbsp prepared horseradish
- 1 tbsp lemon juice
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the ground venison, breadcrumbs, onion, green bell pepper, celery, garlic, Cajun seasoning, salt, black pepper, egg, and milk. Mix well.
3. On a sheet of parchment paper, shape the venison mixture into a rectangle about 1/2 inch thick.
4. In a small bowl, whisk together the mayonnaise, horseradish, lemon juice, cayenne pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
5. Spread the horseradish aioli over the venison mixture.
6. Starting at one end, roll the venison mixture into a log shape, using the parchment paper to help you roll it up.
7. Place the venison roll on a baking sheet lined with parchment paper.
8. Drizzle olive oil over the top of the venison roll.
9. Bake for 30-35 minutes, or until the internal temperature reaches 160°F.
10. Let the venison roll rest for 5 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Saturated Fat: 4g
Cholesterol: 110mg
Sodium: 600mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 2g
Protein: 27g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground venison.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Red bell pepper can be substituted for green bell pepper.
- Sour cream can be substituted for mayonnaise in the horseradish aioli.
Variations:
- Add diced jalapeño peppers for extra heat.
- Use a different seasoning blend, such as Italian or Mexican, instead of Cajun seasoning.
- Add shredded cheese to the venison mixture before rolling it up.
- Serve the venison roll with a side of roasted vegetables or a salad.
Tips and tricks:
- Make sure the venison mixture is evenly spread out on the parchment paper before rolling it up.
- Use a sharp knife to slice the venison roll for clean cuts.
- Leftover venison roll can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover venison roll can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the venison roll, slice it into portions and heat in the microwave or oven until heated through.
Presentation ideas:
Serve the sliced venison roll on a platter with a drizzle of the horseradish aioli over the top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Serve with roasted vegetables, a side salad, or garlic mashed potatoes.
Troubleshooting advice:
If the venison roll is not holding its shape, add more breadcrumbs to the mixture.
Food safety advice:
Make sure the internal temperature of the venison roll reaches 160°F to ensure it is cooked through.
Food history:
Cajun cuisine originated in Louisiana and is known for its bold flavors and use of spices.
Flavor profiles:
The Cajun seasoning adds a spicy and savory flavor to the venison roll, while the horseradish aioli adds a tangy and creamy flavor.
Serving suggestions:
Serve the sliced venison roll on a bed of mixed greens or with a side of roasted vegetables.
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