Big GameLeslie Fangmanground meat, elk, deer, left oversComment

Meat Rolls

Big GameLeslie Fangmanground meat, elk, deer, left oversComment
Meat Rolls

These are inspired by my recent trip to South Africa.  They would pack these in our lunches while on safari.  They also make wonderful appetizers as they are great at room temperature.  While the recipe below makes the meat you can also use left overs, like left over taco meat or sloppy joes.

Meat Rolls

  • 1 lb ground meat (elk, venison or antelope)

  • 3/4 cup of water

  • 2 tablespoons of tomato paste

  • 2 tablespoons of  Beef Bovil

  • 1 tablespoons hot paprika

  • 1 tablespoons garlic powder

  • 1/4 cup of grated onion

  • 1 puff pastry

Preheat the oven to 400 degrees.  Whisk all of the ingredients together except the meat and puff pastry.  Add 2 TBS of olive oil to a pan on medium heat.  Add the meat and mixture to the pan and cook until meat is done and the sauce is thicken.  

Roll the puff pastry out on a lightly floured surface and then cut into four strips.  Add the meat to the center of each strip and then brush water on the edges so as you roll up the long log the seam will seal.  Place all four long rolls seam side down onto a lightly greased baking sheet and place in the oven.  Cook for 15 minutes or until golden brown.  Let them cool before cutting them into bite size pieces.