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Stuffed Venison Steaks Recipe
|Venison steak||2 Pound (Cut 3/4 Inch Thick)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Sliced green onion with tops||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)|
Serving size: Complete recipe
Calories 1393 Calories from Fat 361
% Daily Value*
Total Fat 40 g62.1%
Saturated Fat 13.8 g69.1%
Trans Fat 0 g
Cholesterol 207.5 mg
Sodium 732 mg30.5%
Total Carbohydrates 45 g14.9%
Dietary Fiber 2.7 g10.8%
Sugars 19 g
Protein 213 g425.8%
Vitamin A 48.5% Vitamin C 39.5%
Calcium 48.7% Iron 160.3%
*Based on a 2000 Calorie diet
Place in a shallow pan; pour milk over meat.
Cover and refrigerate overnight, turning meat several times.
Drain meat; pat dry with paper toweling.
Cook bacon till crisp.
Drain, reserving 2 tablespoons drippings.
Crumble bacon and 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.
In 10 inch skillet brown steaks in reserved bacon drippings.
Season with salt and pepper.
Add 1/2 cup water.
Cover and simmer over low heat till tender, 45 to 60 minutes.
Remove meat to platter.
For gravy, measure pan juices; add enough water to make 1 1/2 cups.
Blend 1/2 cup cold water slowly into flour.
Stir into pan juice mixture.
Cook, stirring constantly, till mixture thickens and bubbles.
Season to taste with salt and pepper.