Sausage Stuffed Venison Steaks

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.