My Venison Rouladen
|Vension round steaks||1 1⁄2 Pound|
|Bacon||1⁄2 Pound, chopped|
|Onion||1 Large, chopped|
|Dill pickles||10 , sliced|
|Flour||1 Cup (16 tbs)|
Bone steaks; cut into 2 x 4 inch slices.
Add enough water to cover meat; add salt and vinegar.
Let stand 24 hours.
Remove meat; wash away excess salt.
Spread mustard generously over meat slices; put small amount of onion and bacon on each slice.
Place dill pickles on each slice.
Roll up and fasten with tooth pick.
Roll in flour and brown in hot grease; add water and cook until tender.
If desired, meat rolls may be brushed with oil and browned under broiler.