stuffed venison steak

Name: Stuffed Venison Steak
Prep time: 20 min
Cook time: 2 h
Yield: 2
Cuisine: American
Ingredients: 1 pound(s) venison steak; 1 teaspoon(s) salt (i would omit); 1 cup(s) bread crumbs; 1/2 teaspoon(s) sage; 1 - egg; 1 cup(s) milk; 1/2 cup(s) celery; 1 small onion, diced; 1/4 teaspoon(s) black pepper; 1/2 cup(s) flour; 1/2 cup(s) water; 2 tablespoon(s) oil

30 Pinches 1 Photo

Stormy Stewart

Mio, MI

Updated on Oct 27, 2013

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."

Rate

prep time 20 Min

cook time 2 Hr

method Bake

yield 2-4 serving(s)

Ingredients

1 pound venison steak
1 teaspoon salt (i would omit)
1 cup bread crumbs
1/2 teaspoon sage
1 - egg
1 cup milk
1/2 cup celery
1 small onion, diced
1/4 teaspoon black pepper
1/2 cup flour
1/2 cup water
2 tablespoons oil

How To Make stuffed venison steak

Step 1

Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.

Step 2

Salt the meat and cut into 2 inch by 4 inch pieces.
Step 3

Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
Step 4

Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
Step 5

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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