Looking for a Italian-style dish with a gamey Southern twist? Stuck on your low-carb keto, paleo, or Atkins diet and craving some pasta? I went deep into the Stacy Lyn archives to find this venison wrap recipe just for my low-carb folks!
The deep, hearty flavor of the venison plays so well with the earthy eggplant and those fresh Italian herbs. No, it’s not technically lasagna, but it might be even better!
This venison wrap recipe is a treasured oldie in my arsenal of appetizers using venison. I was thumbing through my very first book, Happy Healthy Family Tracking the Outdoors In, and ran across this great appetizer recipe and thought you all might enjoy it.
Using venison in innovative ways always gives me a little rush. I suppose it’s because it’s one of the first things I learned to cook as a newlywed. After perusing every wild game book I could get my hands on, I decided to experiment using different cuts of meat. I realized I could just about do anything with venison, and that’s when I came up with this amazing low-carb appetizer.
An eggplant venison wrap is hearty enough to eat as a meal, but can be served as an appetizer. The eggplant, venison, and cheese are a perfect match. It’s almost like a mini mix of a meat and veggie lasagna. I say it’s almost like a pasta because there is no pasta in this recipe, so it’s very low in carbohydrates. That means it’s perfect for those of us who are dieting or trying to choose a diet.
The great thing about this recipe is that you can make the meat ahead of time and throw the rest together. My dad always grilled all the meat for the week on the weekend. This habit saves tons of time during busy weeks.
I hope this recipe becomes a keeper in your family. You can find it and others like it in my first book. You should definitely check it out!
Eggplant Venison Mozzarella Wraps
- 1/2 pound venison hindquarters
- 1 large eggplant
- 8 slices mozzarella cheese
- olive oil
- 2 small tomatoes
- 8 large basil leaves
- balsamic vinegar
- salt and freshly ground pepper
- Cut the eggplant lengthwise. Remove the two outer pieces, only using the 8 pieces. Sprinkle slices with salt and leave them in a colander for 20 minutes.
- Pre-heat grill on high heat. Slice hindquarter into 8 slices. Pound to 1/4 inch. Season with salt and pepper. Brown venison on grill, approximately 30 seconds on each side. Remove and let rest.
- Rinse eggplant in cold water. Pat dry.
- Brush slices with oil and grill 4 minutes on each side.
- Remove slices from grill. Place mozzarella slice, tomato slice, venison slice, and basil on top of the eggplant. Fold the eggplant over the filling. Place back on grill seam side down until cheese is melted.
- Serve with balsamic vinegar and olive oil drizzled over the top.