The first time we did this one, was in Montana with antelope, it quickly made it’s way to the top of my favorites list. Very unique, tasty and loaded with flavor. I highly recommend this one if you are looking for something your guest are not expecting and you want to show off a little bit. Degree of difficulty is only about a 5 out of 10.
Enjoy
Greg
Ingredients:
Corned Wild Hog Egg Roll
With Sweet Thai Chili Sauce & Honey Mustard Glaze
2 lbs Corned Venison/cooked & Chopped
1 cSauerkraut, drained
1 c Swiss Cheese Grated
¼ c Thousand Island Dressing
2 Eggs
¼ c Water
25 Egg Roll Wrappers
1 jar Sweet Thai ChiliSauce
Method:
Prepare Honey mustard glaze, reserve. Corn & Cook Venison, chill, chop, & reserve. Drain Kraut reserve. Blend meat, kraut, cheese, & dressing, should be thick consistency. Egg wash edge of wrapper, place meat mixture into center, roll like an egg rolls or burrito. Deep fry and serve with Thai Chili sauce and Honey Mustard Glaze.
Variation: Corned Venison Won Tons, deep fry
