Ingredients
- salt
Directions
1
Shave the desired quantity of cold venison into very thin small slices, mix thick gravy with a little currant jelly, roll puff paste very thin, cut into square pieces, and in each piece put enough of the meat to fill, season with salt, make them into light puffs, brush each puff with the white of an egg. Bake in hot oven. — Mrs. A. S. Lebsch, Williams, Ariz.
Recipe sourced from
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