| 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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