Stuffed Venison Steaks
|Venison steak||1 3⁄4 Pound, cut 3/4 inch thick|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Kitchen bouquet||1 Teaspoon|
Place steaks in 13 x 9 x 2 inch baking dish.
Pour milk over meat; cover and refrigerate overnight, turning meat several times.
Drain meat; pat dry with paper toweling.
Wipe baking dish.
Cook 6 slices of the bacon, covered with paper toweling, in same baking dish at HIGH for 5 minutes.
Reserve 2 tablespoons drippings in baking dish.
Crumble bacon; set aside.
With sharp knife, carefully cut a pocket in one side of each piece of meat.
Mix bacon and green onion.
Stuff onion mixture into pockets in meat.
Place in bacon drippings in baking dish, turning to coat.
Season with salt and pepper.
Cut remaining bacon into 6 or 8 pieces andilay atop meat.
Add 1/2 cup water.
Cook, covered, at MEDIUM (5) for 40 minutes or till tender, turning meat over and giving dish half turn once.
Remove meat and keep warm.
For gravy, pour pan juices into 4-cup glass measure.
Add water, if necessary, to make 1 1/2 cups.
Blend 1/2 cup cold water slowly into flolur.
Stir into pan juices along with kitchen bouquet.
Cook at HIGH for 4 minutes or till rhicken'ed and bubbly, stirring after each minute.
Season to taste with salt and pepper.