Rolled steaks are easy to make and delicious to eat. You can use any Big Game steaks, if they are big enough to roll. I have used this recipe with venison, antelope, and deer, with superb results. The meat comes out tender and tasty. People that claim they hate to eat wild game have become believers in this recipe.
This German recipe came from my Grandparents, who were from Czechoslovakia.
ROLLEMACHEN
- 2 lbs. of venison/ wild game round steak (serves 4)
- 1 large white onion
- 1 lb. smoked bacon
- Garlic salt
- Oregano
- 2 cans of mushrooms, or fresh
- Quick mixing flour/ or corn starch
Cut the steaks into pieces about 4”x 3”. Use a meat hammer to tenderize until the steaks are flattened out to about 6”x 4” in size.
Layer the diced onion and 2 strips of bacon in the middle of each steak. Sprinkle with garlic salt and oregano.
Roll each steak into a bundle and tie together with twine.
Brown each bundle in a Dutch Oven. Once browned, add ¾ cup of water to the pan and scrape the pan to get the bits and meaty pieces up. You can also do this with a little red wine, to deglaze the pan.
Simmer covered for 3 hours. This can also be done in a slow cooker. Add more water/wine if needed.
Remove the steak bundles when done. Add the mushrooms and flour to simmer and thicken. This will become the gravy to serve atop the meat.
Serve this dish with large egg noodles or rice. I let the guests cut their bundles open. No steak sauce is required!
Eat hearty!
Montana Grant
