Marty's Moose Meat Rolls
by Ruth Stelljes
(Kelowna, BC, Canada)
I grew up on a farm and with a large family. Often there were little bits of left over meats by the end of the week, but not enough of one kind to make a meal for 7 people.
My grandma would grind all of the left over bits together, bind the mess with some gravy or eggs and use this for filling for a meat roll. I have continued the tradition of the meat roll but I use fresh ground meat, as I don't have lots of left over meat with two teen boys and their friends! Moose works very well with this recipe and what better food for taking along when hunting?!
Marty's Moose Meat Roll
1 lb. ground moose meat
4 slices of bacon, chopped small
salt and pepper to taste
1/2 finely chopped onion
2 teaspoons worchestersire sauce
1/2 cup barbeque sauce, or left over gravy
3 cups biscuit mix
1 cup milk (half and half,evaporated milk and water is good)
2 cups grated sharp cheese.
Brown meat and bacon on medium high heat. Add onion and cook until they are transparent. Add worchestersire and barbeque sauce (or season as you like, taco seasoning is good)and cook until mixture tightens up. Let cool until just warm.
Make biscuit dough and roll out to a 14-16 inch round, not less than 1/4 inch thick. Pour cooled meat mixture onto dough round (if not cool it will make a mess of your dough!), leaving 1 inch margin of clean dough around edges. Sprinkle cheese over mixture evenly and roll up like for cinnamon buns. Pinch ends as you roll and along side seam to seal well.
Cut 1 inch slices with a bread knife and place pieces on sprayed, foil lined cookie sheet, leaving a little space between rolls as they will grow. Top each piece with a little shredded cheese.
Good hot or cold! Sometimes I serve it with a mushroom soup gravy.
350 F 25 - 30 minutes