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.