- venison cutlet steaks
- Cajun spices
This recipe uses venison sausage or my favorite "Summer Sausage" rolled in a venison cutlet. If cutlets are not available cut steak from a roast approx.
3/8" thick and pound thin between 2 pieces of plastic wrap. Marinade in 1T.
each of Worcestershire sauce and balsamic vinegar for approx. 30 min. Slice
an onion into rings and cook until tender. Lay the steak out and place enough
onions to cover 1/2 of steak and add slivers of summer sausage or your
favorite link sausage cut in half lengthwise the same length as the steak. Roll
to bring together and secure with toothpicks. Season with your favorite Cajun
Spices. The rolls can be cooked on a b-b-que pit or browned in a skillet and added to your favorite spaghetti sauce.
Just remember to remove the tooth picks before serving.
*** Recipe Courtesy Of ***
Buddy Toepfer, Sugar Land, TX