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