With the generous number of tags available to deer hunters these days, there’s no excuse not to enjoy lots of venison. It’s a healthy meat and can be used in so many different kinds of recipes. Personally, I prefer a young, tender doe…but whatever your choice, I’m sure your family will enjoy my venison steak rolls.
You’ll need two pounds of venison steaks, cut in 16 narrow pieces. Pound each piece to 1/8-inch thick, then salt and pepper. Marinate the venison in a mixture of vinegar, soy sauce, sugar and sesame oil for a half hour or overnight. Drain the marinade from the meat and save it. Lay an asparagus spear, piece of onion and pepper slice on a piece of venison…then roll the slice, beginning at small end. Secure with toothpick and place on greased baking sheet. Repeat the process for all the steak slices. Pour the marinade over steak rolls and broil for 5 minutes or until they reach the desired doneness. When the venison is finished, pour the marinade into a saucepan and thicken it to use as a serving sauce. There are many ways to use venison…but I promise this dish tastes as good as it looks!
For complete recipe info go to our website:
http://mdc4.mdc.mo.gov/tv/nowwerecookin.asp
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