I made a Venison and Wild Hog Braciole fattie with Wild Hog Cappicola.
First, I made the sauce and let it simmer for a while to get it thick like a paste so it would stay put in the fattie and not squeeze out too bad.
4# of 50/50 Venison and beef. I used my basic meatball recipe but left out the parmesan cheese. spread that out into a large sheet pan. Put that in the fridge to chill and firm up.
Sliced and diced the wild hog Capicola. I used both. 1/2# diced in the stuffing, and 1/2# sliced as one of the layers.
Spread the thinnly sliced Capicola out on plastic wrap to make a layer.
Now Assembly:
Made a bacon weave with 2# of bacon. Then flipped the meat out on the bacon from the sheet pan.
Thin layer of the thick tomato sauce...
2# Fresh mozzarella....
Then flipped the capicola layer onto the cheese and sauce. That was interesting...had to use a small piece of foam board I had on hand...
Remove the saran wrap...
Next comes the braciole stuffing and the boiled egg slices...
And now it is time to roll. That posed a big problem. I had never made a fattie that large and really did not think it through. Would have taken at least 3 people to do it right. So I relented and reluctantly decided it would be best to split it in half and make two smaller more manageable fatties.
Had to use extra bacon to repair the weave where I cut it, but it came out ok. I left them on the sheet pans to make it easier to pull them off. In hindsight, I could have rolled them out on the 1/4" mesh i have that I use for jerky.
Getting some color...
And, two happy fatties....
The plate:
First, I made the sauce and let it simmer for a while to get it thick like a paste so it would stay put in the fattie and not squeeze out too bad.
4# of 50/50 Venison and beef. I used my basic meatball recipe but left out the parmesan cheese. spread that out into a large sheet pan. Put that in the fridge to chill and firm up.
Sliced and diced the wild hog Capicola. I used both. 1/2# diced in the stuffing, and 1/2# sliced as one of the layers.
Spread the thinnly sliced Capicola out on plastic wrap to make a layer.
Now Assembly:
Made a bacon weave with 2# of bacon. Then flipped the meat out on the bacon from the sheet pan.
Thin layer of the thick tomato sauce...
2# Fresh mozzarella....
Then flipped the capicola layer onto the cheese and sauce. That was interesting...had to use a small piece of foam board I had on hand...
Remove the saran wrap...
Next comes the braciole stuffing and the boiled egg slices...
And now it is time to roll. That posed a big problem. I had never made a fattie that large and really did not think it through. Would have taken at least 3 people to do it right. So I relented and reluctantly decided it would be best to split it in half and make two smaller more manageable fatties.
Had to use extra bacon to repair the weave where I cut it, but it came out ok. I left them on the sheet pans to make it easier to pull them off. In hindsight, I could have rolled them out on the 1/4" mesh i have that I use for jerky.
Getting some color...
And, two happy fatties....
The plate:
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