Real Recipes From Real Home Cooks ®

stuffed venison steak

Recipe by
Stormy Stewart
Mio, MI

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."

yield 2 -4
prep time 20 Min
cook time 2 Hr
method Bake

Ingredients For stuffed venison steak

  • 1 lb
    venison steak
  • 1 tsp
    salt (i would omit)
  • 1 c
    bread crumbs
  • 1/2 tsp
  • 1
  • 1 c
  • 1/2 c
  • 1 sm
    onion, diced
  • 1/4 tsp
    black pepper
  • 1/2 c
  • 1/2 c
  • 2 Tbsp

How To Make stuffed venison steak

  • 1
    Mix bread crumbs, milk, egg, and seasonings (omiting Salt) to make syuffing.
  • 2
    Salt the meat and cut into 2 inch by 4 inch pieces.
  • 3
    Spread each piece with dressing and roll, then fasten with tooth picks. Roll in flour and brown in oil.
  • 4
    Place browned rolls in a baking dish. Add water, cover, and cook for 2 hours at 375 degrees.
  • 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