Pound each venison steak to 1/8-inch thick, then salt and pepper.
Marinate in mix of vinegar, soy sauce, brown sugar and sesame oil for 1/2-hour or overnight.
Roll each slice of venison around a sprig of asparagus, onion and pepper slice, beginning at small end. Roll up and secure with toothpick. Place on greased baking sheet. Complete for all steak slices.
Pour remaining marinade over steak rolls and broil for 5 minutes or until desired doneness. Reserve marinade from baking sheet and thicken for serving sauce.
Martha Daniels shows you how to prepare this recipe.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
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Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.