So just to make it clear – I’m not a hunter. Not really. I kill a deer …. sometimes. And only one in a season because that’s what we’ll eat in a year. But this is new to me, something I just started in the last 3 years. I don’t come from a family of hunters and management’s favorite meat is tofu, so that means I’m always on the lookout for how to prepare and eat this year’s beautiful deer.

I came across a Big Mac egg roll recipe and figured this was gonna be delicious with venison and boy was it ever! It came out just perfect and if you’re queasy about venison or not sure about it, you cannot tell this is venison. It tastes EXACTLY like a cheeseburger – with a crunch – and you really can’t tell it’s not beef.

If you don’t have access to venison or just don’t want to go there, you can just use beef. If you’re using a fatty cut of beef, drain off the fat at the end of browning. You don’t want a greasy nasty egg roll.

I use my T-fal deep fryer for this and it makes it super easy, especially if you’re like me and you’re lazy about frying things. When you’re done with it it filters the oil and keeps it in a container below to reuse. No mess, no fuss. Unless you pack it in your car full of oil and someone pulls out in front of you and you slam on your brakes really hard. Another story for another time, but use your imagination. What a mess! Don’t do that.

OK, here it is guys, venison Big Mac egg rolls!!!!

Venison Big Mac Egg Rolls

Ingredients

Egg Rolls

  • 1 pound ground venison or beef
  • 2 tablespoons ketchup
  • 2 tablespoons plain yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 12 egg roll wrappers
  • 12 slices American cheese
  • slices or chopped dill pickles
  • salt and pepper to taste
  • sesame seeds
  • oil for frying

Sauce

  • ½ cup mayonnaise
  • 2 tablespoons plain yellow mustard
  • 1 tablespoon ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon paprika
  • pinch cayenne (optional)

Instructions

  1. Over medium heat, add the first 4 ingredients to the pan and brown your venison until it's no longer pink. Add some salt and pepper to taste.

  2. While your cooking your venison, mix up all the sauce ingredients and store in the fridge until ready to dip.

  3. Time to assemble! Place and egg roll wrapper on a flat surface. In the center, lay one pieced of American cheese, followed by 3 tablespoons of the venison mixture, and a little bit of pickles. Fold up the bottom half, tightly fold in the sides and roll. Use a bit of water on the tips of the far side at the end of your roll to seal. Set them aside.

  4. Get your oil heated over medium high heat. If using a pot or pan, you want the oil to reach 1" up the side of the vessel and heat until it starts to bubble. If you have an deep fryer, you want to heat the oil to 350°.

    While your oil is heating, place a bit of sesame seeds in a bowl.

    When the oil gets to temp, fry the eggs rolls until golden. IMMEDIATELY remove and roll in the sesame seeds. This is imperative! Place on a paper towel lined plate.

    Serve with the delicious sauce and enjoy!

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