Venison round steak, Horseradish mustard, Bacon, Dill pickles, Onion slices, Garlic salt, Salt and pepper, Wine, Water, Mushrooms, 1/4 cup sour cream, Bacon, Oil.
Tenderize Venison Round steak by pounding. Spread horseradish mustard over serving pieces. Over this put a slice of bacon, dill pickle, and a few slices of onion, garlic salt, salt and pepper. Roll and secure with toothpicks. Brown in hot oil. Remove to platter. To the liquid juice remaining, add wine, water and mushrooms. Place meat back in frying pan and simmer with cover on until tender. When done, thicken and add 1/4 cup sour cream to gravy.
Submitted By: Parisville Michigan. from MI on 2005-12-10