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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Sa-Tina
Servings: 6
My father took an old german recipe he found in a Taste of Home Magazine and converted it from beef to venison. You can use beef round steak or cubed steak. Venison naysayers loved this and could not believe that it was venison. We have converted many a person. The vinegar from the pickle tenderizes the meat to perfection.
6 venison tenderloins about ½ inch thick, or 6 cubed venison steak
½ teaspoon salt
¼ teaspoon pepper
6 slices bacon
3 dill pickles, halved or quarted, depending on size
2 tablespoons vegetable oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules (optional)
¼ cup all-purpose flour
½ cup cold water
½ teaspoon browning sauce (optional)
Cut steak into six serving-size pieces; pound to ¼-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. In a skillet, heat oil over medium-high heat. Brown venison on all sides. Add water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-½ to 2 hours or until meat is tender. Remove to a serving platter and keep warm. For gravy, skim fat from drippings. Combine flour, cold water and browning sauce; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with venison.