What you need.
Two pounds deer or elk steak-tenderized
Two (28 oz.) cans diced or chopped tomatoes with juice
One (15 oz.) can tomato sauce
Eight ounces fresh button mushrooms-stems removed
One medium onion-chopped
One ounce fresh sweet basil-chopped
Three cloves garlic-minced
Three stalks fresh celery-sliced thin
Olive oil
Salt and pepper to taste
Three hard boiled eggs-shelled and quartered lengthwise
Quarter pound sliced Genoa salami
Quarter pound sliced Provolone cheese
One cup flour
One 12 oz. pkg. Linguine pasta
Prepare the steak by tenderizing with a mallet and laying on a flat surface. Lay a piece of salami on the steak, next a piece of Provolone cheese, now a piece of egg and roll up the steak and secure with toothpicks.
Repeat this until all the steak is used up. Now set aside.
Prepare the sauce by pouring about three oz. olive oil in large pot and saute the onions and garlic for about five minutes and then add the tomatoes, tomato sauce, sweet basil, celery and mushrooms. Salt and pepper to taste.
Bring to a boil, lower heat and simmer for twenty minutes.
While the sauce is cooking, coat the rolled steak with the flour, set aside. Heat about two to three ounces of olive oil in a fry pan and brown the rolled steak and put aside. After the sauce has cooked for about twenty minutes add the browned steak rolls and cook for an additional ten minutes.
While the meat finishes, cook your pasta in lightly salted water. drain and put on large serving platter. Top the pasta with the venison rolls and cover with the sauce. Serve with fresh hot Italian or French bread and your favorite beverage.
