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| 4 6 oz boneless venison steaks | 1/4 tsp each salt, pepper, paprika, and garlic powder |
| 1 lb lean ground venison | 8 slices bacon |
| 8 dill pickle spears | 4 tbsp safflower oil |
| 2 cups beef broth | 2 tbsp butter |
| 1 cup sliced mushrooms | 2 tbsp flour |
Pound steaks very thin with a meat mallet. Blend seasonings with ground meat, spread over steaks. Layer 2 slices of bacon and 2 pickle spears over each steak. Roll together and tie to secure. Heat the oil in a large skillet. Brown the steak on all sides then pour off the excess fat. Pour the beef broth over, cover and simmer for 3 hours. Remove rouladen and the strings. Re-serve HOT> Heat butter in a sauce pan, sauté the mushrooms and sprinkle with flour. Reduce heat and cook for 2 minutes. Add broth and simmer into a sauce. Place rouladen on a serving platter, pour sauce over and serve. Serves 4.
** serve with wild rice if desired.**
Hope you enjoy---Susan