Stuffed Venison Steaks

Step 1: Cut a pocket in one side of each steak.

Step 2: Put meat in a zipper bag set in a shallow pan.

Step 3: Add oil and 1 1/2 cups beer.

Step 4: Close bag tightly and refrigerate at least 8 hours or overnight, turning occasionally.

Step 5: Drain meat and discard marinade. Pat dry.

Step 6: Cook bacon until crsip.

Step 7: Drain, reserving 2 tablespoons bacon fat.

Step 8: Crumble bacon.

Step 9: Mix bacon with onion and stuff into pockets in steaks.

Step 10: Reheat bacon fat and brown meat on both sides.

Step 11: Season with salt and pepper.

Step 12: Add 3/4 beer.

Step 13: Reduce heat to low, cover, and simmer until meat is tender, about 45 minutes.

Step 14: Remove meat and set aside.

Step 15: Measure the liquid in the pan. If necessary, add enough water to bring amount up to 1 1/2 cups.

Step 16: Combine sour cream, flour and remaining beer.

Step 17: Stir some of the pan juices into the sour cream mixture.

Step 18: Add the sour cream mixture to the pan and cook, stirring, until thickened and bubbly, about 1 minute.

Step 19: Serve meat with sauce and sprinkle paprika on top.