Sausage Stuffed Venison Steaks
Recipe: #7627
January 03, 2013
Categories: Game, Native American, Birthday, Fathers Day Mothers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Grilling (Outdoor), more
"This is a recipe I put together yearly. I make loads of these at a time and freeze them. I have scaled the recipe down to 6 servings. You can grill these or pan fry them as is. I usually give these a quick sear on both sides over high heat then reduce the heat to medium-low, deglaze the pan with a bit of white wine and simmer them in a marinara sauce until cooked through. The cooking method is entirely up to every individual."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (233 g)
- Calories 594.1
- Total Fat - 46.2 g
- Saturated Fat - 14.4 g
- Cholesterol - 139.5 mg
- Sodium - 1154.9 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 38.5 g
- Calcium - 45.9 mg
- Iron - 2.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the first 6 ingredients in a large re-sealable plastic bag and swish the mixture together to mix.
Step 2
Cut all the membrane and fat off the venison steaks.
Step 3
Add the venison steaks to marinade mixture and marinate overnight.
Step 4
Pound the meat pieces down to 1/4 inch thickness.
Step 5
Form the pieces of meat into a 10 inch square over a sheet of plastic wrap overlapping each piece about 1/4 inch over the other so the sausage stuffing does not come through.
Step 6
Place the sausage filling over the venison meat patting it down 1/4 inch away from each rolling end.
Step 7
With the help of the plastic wrap, roll the meat tightly into a pinwheel. Refrigerate for 1/2 an hour.
Step 8
Unwrap the meat and cut at 1 1/2 inch intervals, you should have about 6 pieces; wrap with a piece of bacon, if using.
Step 9
Tie with butchers twine, or place a toothpick through so this does not fall apart when cooking.
Step 10
These freeze well but do freeze these in a single layer until ready to use.
Step 11
Thaw completely before cooking.
Tips
No special items needed.
1 Reviews
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