enison grape leaves
Ingredients
- 1 pound venison sausage (see recipe “Mom and Dad’s Deer Pan Sausage”), substitute venison, beef, or lamb burger.
- 1 red onion, chopped finely
- olive oil
- herbs butter (see recipe …), or fresh herbs
- fresh parsley or cilantro, chopped finely
- Garlic, minced
- salt
- black pepper
- 1 cup (maybe more) rice
- Chicken broth
- 1 16 oz jar grape leaves
- juice of 3 lemons, and zest
Instructions
- In a large skillet. Heat the olive oil and herb butter (if using fresh herbs wait!)
- Sauté the onions and Garlic.
- Add meat and brown.
- Add contents of the pan to a mixing bowl with rice
- *if using fresh herbs add them to the mixing bowl
- Add lemon zest to mix
- Mix thoroughly, make sure there are no large pieces of meat.
- While the stuffing mixture cools, remove the grape leaves from jar, rinse thoroughly and drain.
- Separate each leaf, laying it flat on a cutting board and cutting off the stem at the base. Use any torn leave to line the bottom of a large pot. You want layer of leaves covering the bottom of the pan so that the stuffed leaves won’t burn while cooking.
- Spoon approximately 1 tablespoon of the stuffing onto a leaf near the stem. Fold the stem over the mixture, then fold the edges toward the middle. Roll the leaf up in a tight small bundle.
- Put the stuffed grape leaves in the pot, tight enough they won’t open during cooking.
- Once all the leaves are stuffed and in the pot, cover with chicken broth, lemon juice, and water (water as needed). Set a plate on top of the leaves to keep them submerged in the water.
- Bring to a slow boil
- Reduce heat to a simmer and cook until rice is done.
- Remove from stove and transfer grape leaves to a serving dish to cool. Once cooled, drizzle with olive oil and fresh lemon juice.