Bloody Meat Hand Halloween Recipe
By angelamontana


You may remember the “Meat Hand” meatloaf recipe we posted a while back, and now we have another creepy recipe for you!  We found another way for you to use that leftover venison or elk in your freezer from last year, and this recipe involves getting creative with Halloween, too!  Take a look at this creepy main dish with a twist from the original recipe via allrecipes.com.  You could even make this entire main dish using spaghetti, using your fresh garden tomatoes to make your own sauce.

Here is one way to try it:

Ingredients:
Original recipe makes 4 hands

3 (8 ounce) cans refrigerated crescent rolls
16 hot-dog sized venison/elk rolls of meat or sausage
Ketchup as needed

COOK TIME: 30 mins * READY IN 20 mins

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

On a floured surface, roll out each tube of crescent dough into a large square about 1/4-inch thick. Place your hand or a hand shape cut out of paper onto the dough, and cut two hand shapes out of each tube of dough. Roll up the uncut dough, roll out again, and cut two more hand shapes (total of 8 shapes).

To assemble, lay four hand shapes onto the prepared baking sheet. Place two meat halves in a line, cut sides down, onto each finger and thumb. The meat halves should reach from 1/4 inch from the tip of each finger into the hand. Lay a second dough hand over the first one, covering the meat, and pinch the two hand shapes together to enclose the meat.

Bake in the preheated oven until the hands are golden brown, about 20 minutes. Allow to cool slightly; remove to a platter. Decorate the stumps of wrists with ketchup “blood” to serve.






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