Venison Roll-ups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 2 | lb | Round steak, Elk or Deer |
| Salt | ||
| Pepper | ||
| 1/2 | lb | Pork sausage |
| 4 | Medium-sized carrots | |
| Flour | ||
| Shortening |
INSTRUCTIONS
Pound thinly cut steak with saucer edge or meat hammer. Cut into 4- inch sqares. Sprinkle with salt and pepper and spread with sausage meat. Peel carrots and quarter lengthwise. Place several strips on each piece of meat. Roll and tie with string or fasten with toothpicks or skewers. Flour lightly, Brown in hot shortening. Partly cover with water, cover pan, and cook in moderate oven (359 degrees F) until tender - 1-1/2 to 2 hours. Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 28.7mg
Sodium: 325.8mg
Potassium: 153.1mg
Carbohydrates: 40.1g
Fiber: 1.4g
Sugar: <1g
Protein: 10.8g