Deer Wrapped in a Blanket by PSE’s Emily Anderson

By Emily Anderson


While the wind taunted snowflakes all around outside today, covering the ground in furled blankets of snow, it was a different story inside my house.  A wonderful smell waffled from my oven.  The battle raged outside, as snow attempted to pile along the fence line, only to be whipped up again in the blizzard’s breath, seemingly begging to come inside and melt away with each beating against my windows.  The beast laughed as it played with the snow, watching each snowflake eventually succumb to the fury of the wind, and I smiled as I had no reason to leave the house today.  Venison was being neatly tucked in blankets of ham, rows of venison wrapped ham rolls prepared to bake in the oven and make mouths water.

Not long after the smell of venison ham blanket mixture began to waffle from the oven, my husband wandered into the kitchen.  “What is that great smell?” He asked.

I thought I’d share this great recipe so you too can make mouths water, and lure family members in around the dinner table.  They are also great to prepare ahead of time, and bring along camping!  Just freeze individually to set each ham roll, then place in a large freezer storage bag.  Thaw, top with glaze and cook slowly on a grill or wrap in tin foil over a fire.

Deer Wrapped in a Blanket

Deer Wrapped in a Blanket

Here’s my twist on Pig’s in a Blanket – venison style!

Venison Wrapped Ham Rolls – AKA “Deer Wrapped in a Blanket”


  • 1 1/2 pounds ground venison
  • 1 cup evaporated milk
  • 1/2 cup crumpled whole wheat bread
  • 1/3 cup chopped onions
  • 1 tsp salt
  • Dash of pepper
  • Sliced ham 1/8 inch thickness*
  • Whole cloves

Mix the first 6 ingredients together in a large bowl, and place several spoonfuls on each piece of ham.  Be careful to not overstuff!  Fold the ham over the venison mixture and trim securely with cloves.  Place in a shallow pan and top with glaze.

Mix the first 6 ingredients together in a large bowl.

Mix the first 6 ingredients together in a large bowl.

*Hint: Have your ham freshly sliced at the deli counter, and request the slicer to be set at 2 1/2 thickness.


  • 1/2 cup brown sugar
  • 3 Tbs melted butter
  • 1 tsp prepared mustard

To prepare glaze, mix the above ingredients over medium heat until butter is melted and a thick mixture forms.  Spoon the desired amount over each venison ham roll, reserving some to baste at the end.


Bake at 350 degrees for 45 minutes.  Remove cloves and enjoy!

Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado which allows her to hunt elk each September in the Rocky Mountains. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.

Keep your eye out for the #elktour DVD over on huntography.com! Watch PSE’s Emily Anderson and Dustin Jones hunt elk DIY style on our amazing public lands in the Western United States. Huntography also films a deer hunting DVD called #deertour which you will be able to watch PSE’s Will Jenkins hunt whitetails. Huntography…filming America’s hunters, one at a time!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


One response

  1. I am DROOLING!!!!!! Thanks for sharing, and bon appetit!!
    May I share this on my ArcherZUpshot FB page? I’d love to give this recipe to my archery audience!

    February 26, 2013 at 8:32 am

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