GAME ROLL UPS RECIPES

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PARKER HALL’S FAMOUS SQUIRREL ROLLUPS - MEATEATER



Parker Hall’s Famous Squirrel Rollups - MeatEater image

When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly. The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the rolls...

Provided by Steven Rinella

Yield 4

Number Of Ingredients 10

6 squirrels, cleaned and skinned
2 cups of wild game or chicken stock
3 peppers, sliced
1 onion, sliced
Fresh herbs, like thyme or sage
Cream cheese (or if you prefer, shredded cheese)
1 tube of crescent rolls

Steps:

  • Season the squirrels with salt and pepper and place in a crockpot, pouring in enough stock to almost cover the squirrels. Cook on low until the meat is tender enough to pull from the bones, or about 6 hours.
  • Remove the squirrels from the pot, allow to cool, and pick all the meat from the bones shredding it as you go.
  • Lay out the crescent roll dough on a baking sheet. Top with shredded squirrel meat, sliced onions, sliced peppers, a hunk of cheese, and fresh herbs.
  • Roll the crescent rolls around the filling, tucking the ends underneath to keep the filling from spilling out.
  • Place in a 350-degree oven until the dough is fully cooked and golden brown, or about 30 minutes.

MAKE-AHEAD SANDWICH ROLLS RECIPE | REE DRUMMOND - FOOD NETWORK



Make-Ahead Sandwich Rolls Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Total Time 2 hours 15 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 9

6 flatbreads or tortillas in assorted colors/flavors (2 red, 2 green, 2 white)
12 slices American cheese 
1 pound shaved turkey 
1 head romaine lettuce, shredded 
1 pound shaved smoked ham 
1 cup mayonnaise
1 canned chipotle chile in adobo, diced
Kosher salt and freshly ground black pepper
Serving suggestions: mayonnaise and Dijon mustard

Steps:

  • For the sandwich rolls: On each piece of flatbread, lay 2 slices of American cheese, a layer of shaved turkey, a layer of lettuce and finally a layer of shaved ham. Roll each flatbread into a large roll and wrap in plastic wrap. Refrigerate for several hours.
  • For the chipotle mayonnaise: In a medium bowl, mix together the mayonnaise, diced chipotle and salt and pepper to taste.
  • When ready to serve, remove the flatbreads from the fridge and slice each into 4 or 5 thick rounds. Serve with the chipotle mayonnaise, regular mayonnaise and Dijon mustard.

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