VENISON SOUTHWESTERN EGG ROLLS

By Jeff Benda

Serves: 4
Prep time: 15 minutes
Cook time: 5 minutes

Southwest Egg Rolls are filled with shredded venison neck roast, corn, black beans, peppers, cheese, and fried to perfection. They are easy to make and bursting with flavor! Serve them with salsa, sour cream, or guacamole at your next party, or stay in and feed the entire family. This recipe makes a dozen egg rolls, and since there are only three of us in my family, we freeze the leftovers and pop them in the oven when we need a quick weeknight meal.

You will only use 2 cups of the cooked and shredded meat for this recipe, so you will have plenty of extra to freeze and use the next time you are craving enchiladas or tater tot nachos!

VENISON NECK ROAST INGREDIENTS

·      1 venison neck roast (deer or antelope)
·      2 Tablespoons olive oil
·      1 large yellow onion, roughly chopped
·      2 Tablespoons minced garlic
·      2 cups venison or beef broth
·      2 Tablespoons apple cider vinegar
·      2 Tablespoons fresh lime juice
·      1 Tablespoon cumin
·      1 Tablespoon smoked paprika
·      1 Tablespoon dried oregano
·      2 teaspoons celery salt
·      2 teaspoons black pepper
·      1 teaspoon chili powder

EGG ROLL INGREDIENTS

·      2 cups venison neck roast meat, cooked and shredded
·      1 red bell pepper, minced
·      2 green onions, minced
·      1 cup red cabbage, roughly chopped
·      1/2 cup whole kernel corn
·      1/2 cup black beans, rinsed and drained
·      1 cup Monterey Jack cheese, shredded
·      1 Tablespoon cumin
·      1 Tablespoon smoked paprika
·      1 Tablespoon dried oregano
·      1 teaspoon salt
·      12 egg roll wrappers
·      4 cups canola or vegetable oil for deep frying

INSTRUCTIONS

1. Heat a large sauté pan over medium-high heat. Add the oil and sear the neck until it is brown all over.

2. Put neck roast and all other ingredients in a slow cooker and cook, covered, on HIGH setting, until the meat falls off the bone, between 6 and 8 hours.

3. Pull all the meat from the bones and shred with forks or tongs. Discard the bones.

4. Preheat oven to 350 degrees F.

5. In a large bowl, add 2 cups of the cooked and shredded neck roast meat. To the same bowl add the bell pepper, green onion, cabbage, corn, black beans, cheese, cumin, paprika, oregano, and salt. Mix thoroughly.

6. With one corner of the egg roll wrapper facing you, place 2 Tablespoons of the mixture just below the center. Moisten the egg roll wrapper edges with water. Fold the bottom of the corner closest to you over the filling. Fold the side corners toward the center and roll up tightly. Repeat with the remaining mixture and egg roll wrappers.

7. In a large cast iron skillet, heat the oil to 375 degrees F. Fry the egg rolls, 4 at a time, for about 4 minutes or until golden brown, turning occasionally.

8. Remove the fried egg rolls from the oil and place on a sheet pan. When all 12 eggs rolls are fried, place them in the oven at 350 degrees F and continue to cook for another 10 minutes. Serve with salsa, sour cream, or guacamole.