- Prep Time:10 Minutes
- Cook Time:55 Minutes
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You may know them as pigs in a blanks or halupki, but Chef Shawn likes to call this recipe "deer in a blanket"! The unique flavors of the cabbage come together with seasoned venison and a side of creamy mashed potatoes to make a dinner that any hunter would be proud to claim.
See the full video on Game On! where Chef Shawn cooks this venison halupki recipe for more than 100 hungry guests.
Foodie Byte
Ingredients
2 lbs. ground venison
1 to 1 1/2 lb. ground beef (to taste)
2 diced onions sautéed in pan with butter
1 tablespoon butter
6 garlic cloves – diced
2 cabbage heads steamed and deveined
1 cup uncooked rice (rice must be cooked prior to mixing)
2 cups beef broth or enough to cover 3/4 of halupkis in pan
1 can diced tomatoes to top off
Preparation
Halupkis:
Place two cabbage heads in a pot with 2-3 inches of water with a lid.
Steam and peel layers of cabbages off as they soften.
Then devein; place veins aside keeping to cover top.
Cook rice and set aside to cool.
Sautee onions in butter until soft and then add garlic at end; allow to cool.
Place meat, rice and onion in container, stir mixture together.
Take cabbage leaves, place a handful of meat mixture in cabbage leaf, roll cabbage to cover the meat completely.
Place in pan side by side until full.
Cover 3/4 of halupkis with beef broth, and cover top of halupkis with a can of tomatoes.
Take the leftover veins and spread on top (nothing goes to waste.)
Cover with foil and bake at 350 degrees for around 45 minutes.
Remove foil and bake a final 10 minutes or until you have an internal temperature of 160 degrees.
Mashed Potatoes:
Cut and boil potatoes as normal.
Add 3 ounces cream cheese and 3 tablespoons sour cream.
Add butter and milk to taste and desired texture.
Salt and pepper to taste.
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