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Stuffed Venison Steaks

Created by Chocolatll on January 19, 2016

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.