STEP UP YOUR SNACKING GAME: VENISON IN A BLANKET

Prep time: 15 MIN

Cook time: 12-15 MIN

Approx. Servings 30+

Preheat oven to 375° F

Ingredients
3 cans (8 oz each) crescent dinner rolls sliced in half
1 pounds ground venison
1 pound ground pork sausage
2 Tablespoons olive oil
Shredded parmesan cheese (optional)

Seasoning5 cloves garlic, minced
1 Tablespoon salt
1 Tablespoon black pepper
2 teaspoons red pepper flakes
2 teaspoons Montreal steak seasoning

*Makes 48 rolls

Step 1
Mix the venison and pork into a large bowl with seasoning and knead until well blended.. (Note: The meat will be easiest to work with if it’s cold and firm.)

Step 2
Roll the meat into 2-inch long sausage links; basically the size of lil’ smokies.

Pour the olive oil in a cast iron skillet on medium-high heat and add the links, cooking until browned; about 1 minute per side.
Note: searing will keep the links from falling apart and ensure meat is cooked through.

Step 3
Unroll cans of dough and separate into triangles. Cut each triangle lengthwise into 2 separate narrow triangles.

Place sausage on widest side of each triangle. Roll up each towards the opposite point. (Note: Freeze extras for a future yummy breakfast treat.) Place point side down on 2-3 ungreased cookie sheets.

Step 4
Bake about 12 minutes or until golden brown. Serve with spicy mustard or your favorite dip.