Venison Roll-Ups
Yield
6 servingsPrep
30 minCook
120 minReady
150 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
elk, round steak
(or deer) |
* |
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | pound |
sausage
|
|
| 4 | each |
carrots
medium-sized |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
elk, round steak
(or deer) |
* |
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 226.8 | g |
sausage
|
|
| 4 | each |
carrots
medium-sized |
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable shortening
|
|
Directions
Pound thinly cut steak with saucer edge or meat hammer.
Cut into 4- inch squares.
Sprinkle with salt and pepper and spread with sausage meat.
Peel carrots and quarter lengthwise.
Place several strips on each piece of meat.
Roll and tie with string or fasten with toothpicks or skewers.
Flour lightly, Brown in hot shortening.
Partly cover with water, cover pan, and cook in moderate oven (359 degrees F) until tender - 1½ to 2 hours.
