Venison Braciole

Venison (or beef) Steaks

Stuffing Ingredients:

Fresh Parsley (chopped)
Scallions (chopped)
Hard Boiled Eggs (sliced or chopped)
Prosciutto
Ham
Salami
Sliced Provolone Cheese
Grated Cheese
Olive Oil
Salt
Pepper
Prepared Marinara or Meat Tomato Sauce

Directions:

Pound venison steak to tenderize. Any cut of steak can be used.

Layer the meats, cheeses, parsley, and scallions on the pounded steak. You can add anything you like to the stuffing, some suggestions would be capers, anchovies or olives. Once the steak is layered with your choice of stuffing, salt and pepper to taste.

Roll each steak trying to keep as much stuffing in the middle. Tie both ends with thread or cooking string. Some steaks may need to be tied a third time.

Heat olive oil in a frying pan and brown each rolled braciole on all sides.

Gently place browned braciole into your pot of meat or marinara tomato sauce. Turn on low and allow to simmer for one and a half to two hours.

When braciole are tender and ready for the table, remove string and serve with your favorite pasta.

This dish also goes well with fresh Italian bread, a garden salad or antipasto. Enjoy!!!