Total Time
Prep 0 mins
Cook 2 hrs

This recipes comes from the 1990 NAHC Wild Game Cookbook. Try adding mushrooms if you like them, they make a great addition to this meal. You can also use beef instead of venison.


  1. Pound steaks until thin enough to roll.
  2. Fry bacon strips until done but not crisp.
  3. Lay bacon on steaks.
  4. Sprinkle with salt, pepper, minced garlic and a few chunks of chopped onion.
  5. Roll steaks and dredge in flour. Brown in bacon grease. Remove and drain grease.
  6. Mix 3 bouillon cubes with 2 cups boiling water. Stir until dissolved.
  7. Add parsley, marjoram, dry mustard and rest of onion.
  8. Pour into skillet and add the venison rolls.
  9. Simmer until tender, approximately 1 1/2 hours. Serve with the sauce.