195. VENISON BACON ROLLS

2 lb. deer steaks
8 strips bacon, cooked until done, NOT crisp
bacon drippings
salt & pepper
1 clove garlic, minced
flour
1 medium onion, chopped
2 beef bouillon cubes
2 cups water
1/4 teaspoon marjoram
1 tablespoon parsley
1/4 teaspoon dry mustard

Pound steaks until thin enough to roll.

Place cooked bacon on the steaks and sprinkle with salt & pepper to taste, the minced garlic and a few pieces of onion.

Roll up the steaks. Roll steaks in the flour.

Brown in the bacon drippings. Remove and drain grease.

While the steaks are cooking, bring the water to a boil in a sauce pan. Turn off the heat and add the bouillon cubes and stir until disolved.

Add the parsley, marjoram, dry mustard and the rest of the onion to the bouillon.

Pour the bouillon mixture into a skillet. Add the steaks.

Cover and simmer for 1 1/2 hours or until tender.

Serve using the sauce to pour over the steaks or on potatoes.

Enjoy!


courtesy of: Backwoods Bound, 619 W Legion Street, Columbia, IL 62236