10 leaves cabbage
1 cup uncooked white rice
2 cups water
1 pound ground venison
1 cup dry bread crumbs
1 pinch ground cinnamon
1 – 28 ounce can whole peeled tomatoes, chopped
1 onion, diced
1 teaspoon salt
Preheat oven to 300 degrees.
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
In a large bowl, combine venison, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of meat mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the meat. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
Bake 40 minutes, or until beef is cooked through. Serve warm.
[b]Brown Sugar Venison Meatloaf [/b]
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds ground venison
3/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Preheat oven to 350 degrees. Lightly grease a 5×9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.