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Stuffed Venison Steaks Recipe
|Venison steak||1 3⁄4 Pound, cut 3/4 inch thick|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Kitchen bouquet||1 Teaspoon|
Serving size: Complete recipe
Calories 1288 Calories from Fat 354
% Daily Value*
Total Fat 40 g61.1%
Saturated Fat 14 g69.8%
Trans Fat 0 g
Cholesterol 192.3 mg
Sodium 829 mg34.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 1.8 g7.1%
Sugars 18.4 g
Protein 189 g379%
Vitamin A 27.4% Vitamin C 18.7%
Calcium 46.3% Iron 139.2%
*Based on a 2000 Calorie diet
Pour milk over meat; cover and refrigerate overnight, turning meat several times.
Drain meat; pat dry with paper toweling.
Wipe baking dish.
Cook 6 slices of the bacon, covered with paper toweling, in same baking dish at HIGH for 5 minutes.
Reserve 2 tablespoons drippings in baking dish.
Crumble bacon; set aside.
With sharp knife, carefully cut a pocket in one side of each piece of meat.
Mix bacon and green onion.
Stuff onion mixture into pockets in meat.
Place in bacon drippings in baking dish, turning to coat.
Season with salt and pepper.
Cut remaining bacon into 6 or 8 pieces andilay atop meat.
Add 1/2 cup water.
Cook, covered, at MEDIUM (5) for 40 minutes or till tender, turning meat over and giving dish half turn once.
Remove meat and keep warm.
For gravy, pour pan juices into 4-cup glass measure.
Add water, if necessary, to make 1 1/2 cups.
Blend 1/2 cup cold water slowly into flolur.
Stir into pan juices along with kitchen bouquet.
Cook at HIGH for 4 minutes or till rhicken'ed and bubbly, stirring after each minute.
Season to taste with salt and pepper.