Cheese-Filled Venison Rolls

Main Entrée

(from Jim Zumbo’s “Amazing Venison Recipes”)

  • 2 lb. venison round steak
  • ¼ c. flour
  • ¾ tsp. salt
  • ¼ tsp. pepper
  • 3 T. cooking oil
  • 1 c. water
  • 1 ½ tsp. instant beef bouillon granules
  • ½ tsp. dry mustard
  • 2 T. butter
  • ¾ c. chopped celery
  • 1 c. grated American cheese
  • ½ tsp. thyme 
  • ½ c. chopped onion
  • 1/3 c. soft bread crumbs
  • 1 tsp. finely chopped fresh parsley
  • ¼ c. cold water
  • 2 T. cornstarch

Cut meat into serving sized pieces that are longer than they are wide. Mix ¼ c. flour, salt and pepper. Pound mixture into both sides of each piece of meat.

Cook celery, onion, and parsley in butter until tender but not brown & remove from heat. Stir in cheese and bread crumbs. Spread ¼-½ cup cheese mixture on each steak.

Roll steaks up, jelly-roll style, and secure with toothpicks. Brown steaks in oil. Drain excess oil, then add 1 cup water, bouillon, mustard, and thyme. Cover and cook 2 ½ hours.

Blend cold water with cornstarch and stir into pan drippings to make gravy. Serves 6.

Martha Daniels shows you how to prepare this recipe.

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