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Stuffed Venison Steak
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1 lb. round venison steak cut thin
1 tsp. Sage
1/2 tsp. Salt
1/2 tsp. Garlic powder
1 egg
1 cup milk or broth
1/2 cup finely chopped celery
1 medium diced onion
1/4 tsp. black pepper
1 cup bread crumbs
1 tbsp. flour
1/2 cup sherry
2 tbsp. bacon fat

Mix bread crumbs, milk, egg, and seasonings to make stuffing. Salt the meat and cut into 2" x 4" pieces. Spread each piece or meat with dressing and roll, fastening the rolls with toothpicks. Roll in flour and brown in fat. Place in pan, add sherry and water, cover and cook for 2 hrs. at 375 degrees.

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