| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Venison, Game, Mushrooms | 1 | Servings | |
INGREDIENTS
| 8 | sl | [1 oz][thin] venison cut from the round or loin |
| 1/8 | lb | Mushrooms |
| 1 | Egg | |
| 2 | sm | Onions, finely chopped |
| 1/4 | lb | Bacon, cut into small |
| Pieces | ||
| 1 | tb | Dijon mustard |
| 2 | Cloves garlic | |
| 1 1/2 | ts | Finely chopped lemon peel |
| 1 | tb | Bread crumbs |
| Flour | ||
| Bacon drippings | ||
| Salt and pepper | ||
| One teaspoon thyme | ||
| Handful of fresh parsley, | ||
| Minced |
INSTRUCTIONS
Fry the onions, mushrooms and bacon in a little dripping. Mix in the lemon peel, breadcrumbs, parsley and seasoning, and a beaten egg. Flatten out each piece of venison. Season with pepper, salt and thyme. On each slice, lay a bit of the stuffing, roll up the meat and secure with a toothpick or tie with string. Roll them in flour and brown them in bacon drippings. Add water, just to cover, and simmer very slowly for 10 minutes. Crush the garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slow simmer. The sauce should be creamy. Serve with rice or mashed potatoes. Susan Hattie Steinsapir rec.hunting Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 30, 98
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