Sausage Stuffed Venison Steaks

6
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.