Created by QueenBea on January 3, 2013
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.