Stuffed Venison Steak
Ingredients
- 2 lbs. venison steak, cut 3/4 –inch thick
- 1 ½ cups milk
- 6 slices bacon
- 1/3 cup chopped green onion
- salt and pepper
- ½ cup cold water
- ¼ cup flour
Instructions
- Cut venison steak into six serving size pieces.
- Place in shallow pan, pour milk over meat.
- Cover and refrigerate overnight, turning meat several times.
- Drain meat, pat dry with paper towels.
- Cook bacon until crisp.
- Drain, reserving 2 T. drippings. Crumble bacon and set aside.
- With sharp knife, carefully cut a pocket in one side of each piece of meat.
- Mix bacon and green onion.
- Stuff onion mixture into pockets of meat.
- In 10-inch skillet, brown steaks in reserved bacon drippings.
- Season with salt and pepper.
- Add ½ cup water.
- Cover and simmer over low heat until tender, 45 to 60 minutes.
- Remove meat to platter.
- For gravy measure pan juices; add enough water to make 1 ½ cups.
- Blend ½ cup cold water slowly into flour. Stir into pan juice mixture.
- Cook, stirring constantly until mixture bubbles and thickens.
- Season to taste with salt and pepper, pour over meat.
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