Stuffed Deer Steak Rolls With Mushroom Gravy
From possumqueen 16 years agoIngredients
- 1- 1/2 pounds round steak shopping list
- 5 slices bacon, chopped shopping list
- 2 cups seasoned bread cubes shopping list
- 3/4 cup beef broth shopping list
- 1/3 cup onion, chopped shopping list
- 2 garlic cloves, finely minced shopping list
- salt and pepper shopping list
- 6 toothpicks shopping list
- mushroom gravy
- 3 tablespoons butter shopping list
- 2 tablespoons all-purpose flour shopping list
- 1- 1/4 cups beef broth shopping list
- 1/2 cup water shopping list
- 1/2 cup dry red wine shopping list
- 2 cups mushrooms, sliced shopping list
- salt and pepper shopping list
How to make it
- Cut round steak into six equal-size portions. Place meat between waxed paper, or a zipper-lock bag, and lightly pound with a mallet (or heavy skillet) until about a 1/4-inch thick. Season meat with salt and pepper. In a medium bowl, combine bread cubes, beef broth, garlic and onion. Fry bacon in a large skillet until crisp. Remove cooked bacon from pan and drain on paper towels. Reserve 2 tablespoons of the bacon grease. Combine bacon with bread mixture.
- Place pounded steaks on a flat surface and divide bread stuffing equally, about 1/3 cup each, onto meat. Roll each piece snugly and secure with a toothpick. Return skillet to burner and heat reserved bacon grease over medium-high heat. Place rolls in pan and brown evenly. Transfer rolls to a lightly greased baking dish.
- To prepare gravy, melt butter in the same skillet over medium heat. Stir in flour and continue stirring until flour mixture (roux) is light brown in color, for about 3 to 4 minutes. Whisk in beef broth and water, a little at a time, to blend with flour mixture. Bring to a boil, reduce heat and simmer for 2 to 3 minutes. Stir in wine and mushrooms, and season to taste with salt and pepper.
- Pour gravy over browned rolls, cover and bake in a preheated 350 degree oven for 50 minutes. Remove toothpicks before serving.
- Editor's tip: For best results, trim the silverskin, gristle and bone from any antlered game steak before cooking.
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