| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Moose round steak |
| 4 |
oz |
Butter |
| 1 |
lb |
Ground venison |
|
|
Salt and pepper to taste |
| 1 |
lg |
Onion, chopped |
| 1 |
c |
Water |
| 2 |
tb |
Pine nuts |
| 1/2 |
c |
Burgundy |
INSTRUCTIONS
Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion,
adding ground venison and pin nuts. Tenderize steak with meat tenderizer
using directions on bottle. Lay steak on floured board. Spread ground meat
mixture on round steak and roll up as a jelly roll. Tie with butcher
string. Melt remaining butter and brown steak on all sides. Add water and
burgundy. Cover and steam for two hours or until tender. Posted By
Susantd@aol.com On rec.food.recipes or rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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