Venison Stuffed Flank Steak
Prep Time: 20 minutes | Cooking Time: 3 hours | Servings: 4
This recipe can be used for any larger game animal like Elk. Fresh beets, green salad, or corn on the cob, and hot rolls makes a complete meal fit for a king.
Season steaks with salt, pepper, and thyme. Place in a large dish. Add chives, parsley, and red wine vinegar. Marinate in the refrigerator overnight, basting and turning a few times.
Soak the bread in whole milk, drain and mash until smooth. Mix the bread with fresh greens, cheese, bacon, and nuts. Drain steak well. Spread the mixture on the steak and roll steaks up. Tie the roll with butchers twine. Heat the olive oil in a deep sauce pan. Lightly brown the roll, turning frequently so that all sides are browned. Cover the roll with boiling water and add a bay leaf. Cover and simmer for 3 hours, drain, chill, and slice thinly before serving.
- 1 Large Flank Steak - Tenderized
- 1-Teaspoon Sea Salt
- 1/2-Cup Sliced Chives
- 2 Tablespoon Minced Parsley
- 1/2 Cup Red Wine Vinegar
- 4 Slices White Bread
- 1/2-Cup Whole Milk
- 2 Cups Finely Chopped Fresh Greens
- 4 Tablespoon Grated Cheddar Cheese
- 6 Slices Bacon - Fried and Crumbled
- 4-Tablespoon Olive Oil
- 1/2 Cup chopped Walnuts or Pecans
- 1 Bay Leaf
- Pepper and Thyme to Taste
Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club