Venison: Venison Calzones
Source of Recipe
avenison.com
List of Ingredients
3 cups all-purpose flour
* 1 package (or 2 heaping teaspoons) yeast
* 1 teaspoon salt
* 2 tablespoons oregano
* 1 cup ground venison
* 2 tablespoons bacon fat
* 1 small onion,chopped fine
* 1 clove garlic, minced
* 1/2 cup slivered gruyere cheese
* 1 cup egg plant, cubed
* 2 tablespoons butter
* Freshly ground pepper Recipe
In a medium bowl mix one cup of the flour with the yeast and add enough warm water (not hot) to make a moist, cohesive ball. Fill the bowl with warm water so the ball is covered. Let sit for 5 to 15 minutes until the ball pops to the surface. Meanwhile, take the remaining flour (this can be a mixture of two-thirds white and one-third whole wheat) and put it on top of the counter. Make a trench in the middle of the flour and add the salt. Reconstitute the oregano by adding a bit on hot water to it first and then add it to the trench. You may need to add more water so the mixture is cohesive but not wet.
When the ball has risen to the surface scoop it out and set in the middle of the pile of flour. Knead the flour and the ball together for a minimum of eight minutes. Put the dough in an oiled floured bowl with a towel over it and set in a warm place for two hours or until it has doubled in size. Punch down then roll out into two squares measuring 8x8 inches.
Brown the burger along with the onion and garlic in the bacon fat. Then saute the eggplant in butter. Put the burger, eggplant and cheese in layers in the center of the squares and season with pepper. Then pull a top corner of the dough over to meet the opposite bottom corner, forming a triangle, and pinch the seams together. Flip over so the seam is on the bottom. Let rise again for another 45 minutes and bake in a 425 degree oven till done (about 35-40 minutes) Slice each triangle in half and serve. (Serves four)
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