Here's a good one.
Sarmales (Romanian Sour Cabbage Rolls)
Filling:
Brown about 10 strips of diced bacon, a yellow onion, and 2 pounds of your ground venison. Mix this with equal parts cooked brown rice by volume and set aside.
Wrappers:
Cut the core out of one head of cabbage. In a large stock pot of water, add 1 tbsp pickling spice, 1/4 c salt, 1/2 c sugar, 1/2 c vinegar. Bring to a boil. Add the head of cabbage and boil for about 5 minutes. Disassemble the cabbage, keeping the leaves as large and whole as possible. Put it back into the water just long enough that the leaves are rubbery and pliable, but not mushy (about five minutes at 3,000 feet above sea level). Drain.
Fill:
Roll the ground meat up into the cabbage leaves to make rolls roughly one inch in diameter and three inches long.
Preheat oven to 375 F.
Layer the remaining cabbage in the bottom of a baking dish so that you have about 1/4 inch of coverage (if you run out don't worry about it.)
Evenly arrange your rolls in layers over the rest of the cabbage. Lay a few strips of raw bacon across your rolls (4).
Sauce:
One quart of home canned tomatoes in sauce or two 14 ounce cans of diced canned tomatoes.
add:
1/2 cup white wine, and one tablespoon smoked strong paprika.
Pour your sauce over the rolls, just until they are covered (add a little water if you come up short.)
Bake in the oven until the sauce has been reduced to about halfway down the top layer of rolls. (~ 2 hours)
Serve with sour cream.
