Venison Pastelon
The fried egg roll pastelón with venison, plantain, and cheese is a creative dish that combines elements from various culinary traditions. This dish is rooted in Puerto Rican cuisine. Traditionally, pastelón is a layered casserole made with sweet plantains, similar to lasagna, often filled with ground meat, cheese, and sometimes vegetables. The sweet and savory combination is a hallmark of Caribbean cooking. The concept of wrapping fillings in a dough and frying them is common in many cultures, with egg rolls being a popular Chinese-American snack. The technique of frying rolled dough was likely adapted by various cultures, leading to different iterations. Using venison reflects a trend in modern cooking toward incorporating game meats, which are often seen as healthier and more sustainable than traditional meats. This ingredient adds a rich, distinct flavor to the dish. Plantains are a staple in many Latin American and Caribbean cuisines, while cheese is commonly used in a variety of dishes. The combination of these ingredients in a fried format creates a fusion that highlights the flavors of the region while also appealing to contemporary tastes. Overall, the fried egg roll pastelón with venison, plantain, and cheese represents a fusion of Puerto Rican heritage and modern culinary trends, showcasing how traditional dishes can evolve and be reinterpreted in innovative ways.
Ingredients
Ground venison
Sautéed onions.
Tone’s Rosemary, garlic seasoning
Taco seasoning
Shredded cheese
Egg roll wrappers (store-bought or homemade)
Ripe plantains (sliced lengthwise)
Oil (for deep frying)
Instructions
In a skillet, cook the ground venison with sautéed onions, and garlic until browned. Season with Tone’s Rosemary, garlic seasoning, and taco seasoning.
Peel and slice the ripe plantains lengthwise. You can fry them until golden or bake them for a healthier option.
Take an egg roll wrapper and place a layer of cooked venison filling and a slice of plantain in the center. Add cheese if desired.
Fold and seal the egg roll wrapper according to package instructions.
Heat oil in a deep fryer or large pot to about 350°F (175°C).
Fry the egg rolls in batches until golden brown and crispy. Drain on paper towels.
Serve hot, perhaps with a dipping sauce like a spicy guacamole or a sweet chili sauce.
This dish offers a delightful combination of textures and flavors, making it a fun twist on two beloved recipes!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good wild game and appetizer pages.
Venison Pastelon