Venison Roll-Ups

2 pounds ground venison burger

2 eggs, slightly beaten

3/4 cup bread crumbs

1/2 cup catsup

3 tablespoons chopped parsley

1/2 teaspoon basil, crumbled

1/4 teaspoon oregano, crumbled

1/4 cup minced onion

1/4 teaspoon sage

1/4 teaspoon pepper

1/2 teaspoon garlic powder

cracker crumbs

2 (2-1/2 ounce) packages boiled ham slices

2 cups (1/2 pound) shredded Swiss cheese

Combine eggs, bread crumbs, catsup, parsley, basil, oregano, onion, sage, pepper, garlic powder, and venison burger in large bowl. Mix until well blended. Divide into two equal parts. Sprinkle two 12xl2 inch pieces aluminum foil with cracker crumbs. Pat out each half of meat mixture on foil to make a 9xl2 inch rectangle that is about three quarters inch thick. Arrange ham slices on top of each meat rectangle. Sprinkle with shredded cheese. Roll up each rectangle of meat like a jelly-roll using foil as an aid. Pinch edges together and seal ends. Place onto lightly greased 13x9 inch baking pan, carefully removing foil as it is placed in pan. Bake at 350 degree oven for 45 to 50 minutes, until meat is done. Slice into I inch thick pieces. Serve warm or cool to room temperature and serve.

Copyright 1998-2014 Stephen Ricciardelli