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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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. Ingredients:
6 venison tenderloins (1/2 inch thick) or 6 cubed venison steak |
1/2 teaspoon salt |
1/4 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) |
1/4 cup all-purpose flour |
1/2 cup cold water |
1/2 teaspoon browning sauce (optional) |
Directions:
1. Cut steak into six serving-size pieces; pound to 1/4-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 beef on all sides. Add water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 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 beef. Yield: 6 servings.
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