Venison Bierocks
These venison bierocks are made with pillows soft bread dough and finely chopped cabbage and onions. They are hearty, protein-packed and surprisingly easy to make! Easily substitute any ground meat, including beef or pork sausage.
Ingredients
- 2 cups Whole milk
- 1 cups Water
- ½ cups Butter
- 8 cups Bread Flour divided
- 6 Tablespoons Sugar
- 2 Teaspoons Salt
- 9 Teaspoons Yeast
- 1 ½ pounds Ground meat beef, elk, deer, beef, sausage
- 1 Cabbage Small and finely chopped
- 1 Yellow onion finely chopped
- olive oil, salt and pepper
Instructions
Make the Dough
- Add all of the dry ingredients to the bowl of a stand mixer, reserving 1 cup of the flour. Pour in the warm milk mixture and knead on low speed until a dough begins to form.If the dough is still sticky and clinging to the sides of the bowl, add the remaining flour a little at a time until it pulls away from the bowl and clings to the dough hook. Knead for 2 additional minutes.After the dough has kneaded, place it in a greased bowl to rise in a warm area for thirty minutes, until doubled in size.
First Rise
- To create a warm proofing environment, place a cup of boiling water in the microwave or oven and close the door for a few minutes. Remove the water, then place the covered bowl of dough inside and shut the door. Let the dough rise for 30 minutes, or until nearly doubled in size.
Make the Filling
- Heat a large skillet over medium heat and add a drizzle of olive oil or a spoonful of bacon grease. Cook the cabbage and onion until softened and beginning to turn golden, about 8–10 minutes. Season generously with salt and pepper, then transfer to a bowl.Add the ground beef or ground venison to the same skillet and cook until browned, breaking it into crumbles as it cooks. If using venison, the extra fat helps prevent sticking and adds flavor.Return the cabbage mixture to the skillet and stir to combine. Remove from the heat and allow the filling to cool slightly while the dough finishes rising.
Shape the Bierock
- Once the dough has doubled in size, divide it into 18 equal portions. Roll each portion into a ball, then flatten it into a circle about 4 inches across.Place a generous scoop of the meat and cabbage filling in the center of the dough. Bring the edges up and over the filling, pinching them together in the center to completely seal the bierock.Turn the bierock seam-side down and gently roll it between your hands to create a smooth round bun. Place it on a parchment-lined baking sheet and repeat with the remaining dough and filling.
Second Rise
- Arrange the bierocks on a parchment-lined baking sheet, seam-side down. Cover with a tea towel and let rise in a warm, draft-free spot for 15–30 minutes.
Bake the Beirocks
- Bake at 400°F for 10–15 minutes, depending on size, until the tops are a deep golden brown.
Video
Notes
• Ground beef and venison can be used interchangeably in this recipe. We often make ours with venison from our freezer, but traditional bierocks are usually made with ground beef.
• Don't overfill the bierocks. A generous scoop of filling is plenty. Overstuffed bierocks are difficult to seal and may burst open while baking.
• Flour amounts can vary depending on humidity and how the flour is measured. Add just enough flour for the dough to pull away from the sides of the bowl and cling to the dough hook.
• Bierocks freeze beautifully. Allow them to cool completely, then store in a freezer-safe container for up to 3 months. Reheat in the microwave, air fryer, or oven until warmed through.
• Short on time? Substitute thawed Rhodes rolls for the homemade dough and use pre-shredded coleslaw mix in place of the cabbage.
Nutrition
Calories: 350kcalCarbohydrates: 53gProtein: 16gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 483mgPotassium: 279mgFiber: 5gSugar: 8gVitamin A: 252IUVitamin C: 19mgCalcium: 66mgIron: 3mg
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