I recently moved back to the woods. If there is something Up north in Michigan knows it is wild game. Here is a recipe I found in the "Voice of the Ausable."
prep time20 Min
cook time2 Hr
Ingredients For stuffed venison steak
salt (i would omit)
How To Make stuffed venison steak
Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.
Salt the meat and cut into 2 inch by 4 inch pieces.
Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
NOTE: My experience with venison is you cook it slowly. I think at 375 it would be a dried up mess.
My advise is cook for 2 hours at 300 degrees as the meat is already partly cooked with the browing phase of the recipe. The long slow cooking really brings out the flavor while making it tender. I have a simular recipe that I do on 300 degrees
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