| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cyberealm, Wild game |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
|
Eggs [beaten] |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Water |
| 3/4 |
lb |
Bacon [thick sliced] |
| 2 |
lb |
Venison round steak |
| 1/2 |
ts |
Garlic salt |
INSTRUCTIONS
1) Combine the flour, eggs, salt and water in a bowl and mix well,
then let stand in a cool place for 1 hour... 2) Pound the venison with meat
mallet and rub with the garlic salt. 3) Roll out the flour dough thinly on
a floured surface and arrange the bacon slices on top,then place the
venison on top of the bacon. Fold the dough up and around to enclose the
venison, dampening the edges to seal it closed... 4) Wrap in buttered foil
and bake in a 375° oven for about 1« hours or `til the venison is tender.
5)
Open the foil, baste with the pan drippings, then bake at 400° for 15
min or `til pastry is golden brown... Serve with black current jelly or
what ever you desire...
Source: NYS DEC Albany NY from "Bill Saiff's Rod & Reel Recipes for Hookin'
& Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of
KOOKNET in Watertown NY (315) 786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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