Stuffed Moose Round Steak Supreme
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INGREDIENTS 3 pounds moose round steak 1 stick butter 1 pound ground venison Salt and pepper to taste 1 large onion, chopped 1 cup water 2 tablespoons pine nuts 1/2 cup burgundy Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion, adding ground venison and pine nuts. Tenderize steak with meat tenderizer using directions on bottle. Lay steak on floured board. Spread ground meat mixture on round steak and roll up jelly-roll fashion. Tie with butcher string. Melt remaining butter and brown steak on all sides. Add water and burgundy. Cover and steam for about 2 hours, or until tender.