Venison on Caraway Rolls
Slow-roasted venison on homemade caraway rolls, grilled as a sandwich.
Ingredients
active dry yeast
11⁄2 teaspoons
warm water (110° to 115°)
3⁄4 cup
sugar
11⁄2 teaspoons
butter (softened)
2 tablespoons
nonfat dry milk powder
2 tablespoons
egg
1
salt
1 teaspoon
all-purpose flour
2 1⁄2 to 3 cups
egg white
1
cold water
1 teaspoon
rye flour
1 tablespoon
coarse salt
1⁄2 teaspoon
caraway seeds
1⁄2 teaspoon
venison roast
3 to 4 pounds
water
1 cup
ketchup
1⁄2 cup
onion soup mix
2 tablespoons
prepared horseradish
2 teaspoons
garlic powder
1⁄2 teaspoon
dried oregano
1⁄2 teaspoon
pepper
1⁄2 teaspoon
cornstarch
3 teaspoons
cold water
1 tablespoon
Instructions
1
Step 1
In a mixing bowl, dissolve the yeast in the warm water. Add sugar; let stand for 5 minutes. Beat in the butter, milk powder, egg, salt, and enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in an oiled bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 40 minutes.
2
Step 2
Punch the dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape into 2.5-inch rounds. Place 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 20-25 minutes.
3
Step 3
Beat the egg white and cold water; brush over the dough. Combine the rye flour, coarse salt, and caraway seeds; sprinkle over the rolls. Bake at 425°F for 9-12 minutes or until golden brown. Remove from baking sheets to wire racks.
4
Step 4
Place the venison roast in a Dutch oven. In a bowl, combine the water, ketchup, onion soup mix, horseradish, and seasonings; pour over the roast. Cover and bake at 325°F for 2-3 hours, until a meat thermometer reads 160°F and the meat is tender, turning once during cooking.
5
Step 5
Remove the roast; let stand for 10 minutes. Using two forks, shred the meat; keep warm. Mix the cornstarch and cold water until smooth; stir into the pan juices until combined. Bring to a boil; cook and stir for 2 minutes or until thickened. Return the meat to the pan; heat through. Cut the rolls in half. Spoon the meat and juices onto the rolls.
