Recipe - Venison Roast Burgundy

2 pound Round steak (Elk or Deer)
Salt
Pepper
One half pound Pork sausage
4 Mediumsized carrots
Flour
Shortening

Pound thinly cut steak with saucer edge or meat hammer. Cut into 4 inch
sqares. Sprinkle with salt and pepper and spread with sausage meat. Peel
carrots and quarter lengthwise. Place several strips on each piece of meat.
Roll and tie with string or fasten with toothpicks or skewers. Flour
lightly, Brown in hot shortening. Partly cover with water, cover pan, and
cook in moderate oven (359 degrees F) until tender 1One half to 2 hours.

Source: Agricultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 100693
(18:18)

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