BDAHMS
Be here Now
Just made deer egg rolls and you all need to try this- it's a lot of work but well worth it! I'll post pics tomorrow when I'm at my office tomorrow but they are definitely delicious! Something you can do with the last few bags of ground deer left over from last year-
1lb ground venison
1 lb ground pork
1 small head of cabbage
2 cans of water chestnuts
2 cans of bean sprouts
2 cans of bamboo shoots
1 bottle of soy sauce
3 eggs
3 packages egg roll wrappers
-Brown both the deer and pork and set aside in a separate bowl- do not drain
-Cut up all of the veggies (fairly small pieces) and place in your large skillet that you just cooked your meat in
-Add a cup of water and cook veggies until cabbage starts to become translucent
-add cooked meat back into skillet and entire bottle of soy sauce (will be pretty full- a wok would work best).
- bring mixture to a boil and then lower heat to low for 5 min stirring constantly
- put a large strainer into a large bowl and pour mixture into strainer to get rid of excess juices and soy sauce
-whip the eggs in a separate bowl- brush egg onto 2 edges of the wrapper and put 2 tablespoons of mixture in center of wrapper- bring a corner to the center, tuck edges and roll towards egg side to seal
Fry up and make sure you dont have the oil too hot and turn half way through
ENJOY!!!!
1lb ground venison
1 lb ground pork
1 small head of cabbage
2 cans of water chestnuts
2 cans of bean sprouts
2 cans of bamboo shoots
1 bottle of soy sauce
3 eggs
3 packages egg roll wrappers
-Brown both the deer and pork and set aside in a separate bowl- do not drain
-Cut up all of the veggies (fairly small pieces) and place in your large skillet that you just cooked your meat in
-Add a cup of water and cook veggies until cabbage starts to become translucent
-add cooked meat back into skillet and entire bottle of soy sauce (will be pretty full- a wok would work best).
- bring mixture to a boil and then lower heat to low for 5 min stirring constantly
- put a large strainer into a large bowl and pour mixture into strainer to get rid of excess juices and soy sauce
-whip the eggs in a separate bowl- brush egg onto 2 edges of the wrapper and put 2 tablespoons of mixture in center of wrapper- bring a corner to the center, tuck edges and roll towards egg side to seal
Fry up and make sure you dont have the oil too hot and turn half way through
ENJOY!!!!
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