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VENISON “Pigs in a Blanket”From the kitchen of Pat Deibler
Ingredients:
1-1/2 lbs. Venison Hamburger ½ Vidalia Onion 2 tbs Parsley 3 tbs Butter 1 head Cabbage, outside big leaves ¾ cup Cooked Rice 1 can Condensed Tomato soup (10-3/4 oz) Small Container Sour Cream Salt & Pepper
Procedure:
Sauté Onion and parsley in butter until onions are glazed. Add to raw hamburger (in a bowl). Add cooked rice, salt & pepper to hamburger and mix well. Meanwhile, boil the head of cabbage until leaves are soft and pull free. Use outside dark leaves also. Put a “fistful” of hamburger mixture into a cabbage leaf and wrap, putting seam down. Do this until all “pigs” are wrapped. Place them in a baking dish, seam down. Dilute one can of tomato soup with ½ can of water. Pour over cabbage leaves. Dab top of pigs with butter. Cover with foil and bake @ 350º for one hour. (Salt & Pepper top) Uncover and dab pigs with sour cream. Cook uncovered 5 – 10 minutes or until sour cream and tomato sauce seem firm.
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