As part of our 15-year anniversary, we’re revisiting moments from Huff Creek’s history by pulling favorites from our newsletter archives. This recipe is from our 2014 Second Edition Newsletter. With the holidays upon us, it’s the perfect time to whip up these venison pinwheels and enjoy a warm, hearty dish to share with family and friends.
Venison Pinwheels
- 1 lb ground venison, cooked and crumbled
- 3/4 cup Henry Stubb’s Hickory Bourbon barbeque sauce
- 1/2 lb Monterey Jack cheese, shredded
- 1 17-ounce package of puff pastry, defrosted until just slightly frozen (there are two sheets of pastry in each box)
- 1 egg, beaten
COOK the ground venison until it is completely done. DRAIN juices off.
ADD the barbeque sauce to meat and let this mixture cool a bit.
OPEN the pastry sheet out onto a flat surface, floured side down. Do not roll it out!
SPREAD half meat mixture onto the pastry, leaving a one inch edge on all sides. SPRINKLE half of shredded cheese on top.
ROLL it up, sealing the ends and underneath with your fingers as you roll. Gently MOVE the roll to a sheet pan lined with foil.
REPEAT with the other half of ingredients.
BRUSH both rolls with beaten egg.
BAKE in preheated 350 degree oven for 30 minutes, until browned.
COOL the venison pinwheel rolls a bit before slicing.