(from Jim Zumbo’s “Amazing Venison Recipes”)
- 2 lb. venison round steak
- ¼ c. flour
- ¾ tsp. salt
- ¼ tsp. pepper
- 3 T. cooking oil
- 1 c. water
- 1 ½ tsp. instant beef bouillon granules
- ½ tsp. dry mustard
- 2 T. butter
- ¾ c. chopped celery
- 1 c. grated American cheese
- ½ tsp. thyme
- ½ c. chopped onion
- 1/3 c. soft bread crumbs
- 1 tsp. finely chopped fresh parsley
- ¼ c. cold water
- 2 T. cornstarch
Cut meat into serving sized pieces that are longer than they are wide. Mix ¼ c. flour, salt and pepper. Pound mixture into both sides of each piece of meat.
Cook celery, onion, and parsley in butter until tender but not brown & remove from heat. Stir in cheese and bread crumbs. Spread ¼-½ cup cheese mixture on each steak.
Roll steaks up, jelly-roll style, and secure with toothpicks. Brown steaks in oil. Drain excess oil, then add 1 cup water, bouillon, mustard, and thyme. Cover and cook 2 ½ hours.
Blend cold water with cornstarch and stir into pan drippings to make gravy. Serves 6.