It’s deer hunting season again, and we like to clean out last year’s venison still left in the freezer. Our steaks and chops are always great tasting, but sometimes need a little help with tenderizing.
A recent television show talked about grilling “elk boats.” Stuffed with ingredients, it was an interesting concept. They put many vegetables inside a slice of elk and pushed up the sides like a boat to keep the ingredients from spilling out. I decided to try this using venison.
I like to experiment with new ideas, however. So instead, I rolled slices of venison. It was delicious and easy! I could call them a fancy name such as “Venison Roulade” but all that means is that they’re rolled up. So let’s be easy. Let's go with my version of Venison Roll-ups! I think you’ll like it too!
First, melt 1 to 2 Tablespoons butter in a frying pan over medium heat. Slice onions and mushrooms into the melted butter, and saute until tender. Season with garlic salt, pepper, and Mrs. Dash seasoning.
Venison steaks or chops should be 1 inch thick or thinner. Put them on a clean chopping board and tenderize with a chopper or meat mallet. Sprinkle meat tenderizer and a sprinkle of salt to each one.
Place a spoonful or two of sautéed mushrooms and onions on each slice of meat.
Roll them carefully, stuffing any veggies that fall out back in the center. Wrap a piece of bacon around the roll-up and secure with a toothpick.
Grill or Fry
Put the roll-ups on the grill, carefully turning until all sides are browned and the bacon is crispy. (If you like the meat done all the way through, cover them with aluminum foil). You can also fry these in olive oil on top of the range.
Succulent, juicy, melt-in-your-mouth venison full of goodness.
FRESH — for goodness sake!
What fresh recipes do you have for venison?