Recipe - Paupiettes Of Venison

8 sl [1 oz][thin] venison cut
from the round or loin
1/8 pound Mushrooms
1 Egg
2 small Onions, finely chopped
One fourth pound Bacon, cut into small
Pieces
1 tablespoon Dijon mustard
2 Cloves garlic
1 One half teaspoon Finely chopped lemon peel
1 tablespoon Bread crumbs
Flour
Bacon drippings
Salt and pepper
One teaspoon thyme
Handful of fresh parsley,
Minced

Fry the onions, mushrooms and bacon in a little dripping. Mix in the lemon
peel, breadcrumbs, parsley and seasoning, and a beaten egg.

Flatten out each piece of venison. Season with pepper, salt and thyme. On
each slice, lay a bit of the stuffing, roll up the meat and secure with a
toothpick or tie with string.

Roll them in flour and brown them in bacon drippings. Add water, just to
cover, and simmer very slowly for 10 minutes. Crush the garlic and add
this and the mustard to the sauce. Cook for another 30 minutes at a slow
simmer. The sauce should be creamy.

Serve with rice or mashed potatoes.

Susan Hattie Steinsapir rec.hunting

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 30, 98