Collard Wrap (with venison)

May 18, 2022

This recipe turned out great! You can do many variations with this one so I’m not going to get into minute details. You can use any vegetable, any meat, you can add or omit anything you want to fit your diet (vegetarian, vegan, carnivore, etc.). We eat a lot of venison at my house.

I’m going to get right to the point and I’m not going to get too detailed because you already know what you are doing!


  • 2 lbs of ground venison
  • Roughly 20 large (mature) collard leaves
  • 6 cloves of garlic
  • 1 large onion
  • 1 yellow squash
  • 1/2 cup – 1 cup bone broth (you could use any broth)
  • 1 zucchini
  • 1 head of broccoli
  • Shredded cheese
  • Carrot top pesto (you could use salsa)
  • Sour kraut
  • Ice bath in a large bowl
  • Powdered cumin
  • Powdered turmeric
  • Salt
  • Pepper
  • Paprika


Sauté garlic and onions until fragrant. Add ground meat. Stir and cook until all broken up and cooking evenly. Add after the meat begins to brown. Shred broccoli in food processor or cut very thinly. Add broccoli to meat and stir. Chop squash and add to meat. Add cumin, turmeric, paprika, salt and pepper to taste. While meat is cooking bring filtered or spring water to a boil in a large flat and covered pan. Prep greens by washing and de-stemming them. You will want to shave some of the stem down so that the leaves are less rigid. From about halfway in the leaf to the end of the leaf towards the stem you will want to shave it down about half the depth. Then cut the stem off at the base of the leaf. This allows the leaf to wrap more easily. Place each leaf, one at a time, in the boiling water for 5-10 seconds depending on thickness of leaf. Then place into an ice bath immediately. Remove from ice bath and place onto a plat lined with a clean towel to absorb excess water.

Once the meat is cooked, remove from heat and let cool a bit. Place one leaf at a time onto a flat surface that can catch any running liquid. Scoop a generous portion of meat onto the leaf, top with shredded cheese, carrot top pesto (or salsa) and sour kraut. Roll the leaf like a burrito starting at the de-stemmed end and tucking in the sides so nothing falls out of the sides. Enjoy immediately!


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