This is an old recipe gotten from Fred Trosts Michigan Outdoors. Just don’t get drunk like I did in 1982 and think twice the peanut butter is better. Enjoy! They really are good!
RECIPE:
Venison Eggrolls
1 lb ground venison burger
1 lb jimmy dean hot sausage
1 chopped onion
1 small cabbage shredded
Lawyers seasoning salt. (Lawrys seasoned salt)
Pepper
Garlic powder
Worcestershire sauce
2 tablespoons of peanut butter
2 pkg of egg roll wrappers
1 egg
Mix venison and sausage together until well blended. In large pan sauté onions until soft and beginning, add venison mix brown and chop until crumbly. Season venison to taste with Lawrys, pepper, garlic powder. Drain if needed. Steam the shredded cabbage until tender crisp. In a lg bowl put 2 teaspoon of peanut butter. Dump the warm venison mixture on top of peanut butter and add the hot shredded cabbage. Mix well add Worcestershire sauce and mix well. Taste mixture and add more seasoning if needed.
Put 2 tablespoons of mixture into egg rolls and seal the edges with egg. Deep fry until golden brown. Drain on paper towel.
Hint: don’t use a lot of egg to seal egg rolls. They will become soft and tear.