Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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20 slices lean venison, 1/8" thick

1 cup sour pickles, chopped fine

mustard

2 cups bacon, chopped fine

1/4 cup sour cream

1 tablespoon flour

Instructions: On each slide of meat: Spread mustard thin. Salt, pepper, garlic powder and onion powder lightly.

Spread pickles thin. Place about 2 teaspoons of bacon on pickles.

Roll meat slices, place in bottom of enameled roast pan, cover.

In 325*F oven, bake 40-45 minutes.

Remove meat from pan.

Dress gravy with sour cream, flour, mixed with 1/2 cup of water.

Add 1 teaspoon soy sauce, salt and pepper to taste.

If desired, omit sour cream and use 2 tablespoons of flour to dress gravy.

Staging:

Variations:

Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Serves: 6

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