I've made vension that way where I hammered it and then rolled it flour/egg and spices and then fried it.
Venison steak tenderized and pounded flat
Minced garlic Italian seasoning (oregano, parsley, thyme, basil) Pine nuts (optional) Salt/pepper Olive oil Cotton twine or skewers
Mix garlic, italian seasonings, salt and pepper, add a splash of olive oil to form a paste.
Spread the paste evenly onto the flattened steak.
Roll the steak as tightly as possible and secure with twine or skewers.
Heat olive oil in a skillet, add steak and brown on all sides.
Add browned steak to a pot of "Sunday Gravy" (tomato sauce) and simmer on low heat for 2 - 3 hours until the meat is fork tender.
We called it Sunday Gravy because she made it most Sundays (simmered way more than 3 hrs) and we had it once or twice during tge week.
This is beef flank, but you could use a larger, butterflied hind cut from a deer or elk. For the beef flank, since it’s so thick, I use a sharp fillet knife to slice the flank into 2. Pound your meat…..to about 1/4-3/8” thick. Salt and pepper the meat. I use fresh chopped garlic, not powdered. About 2 cloves each piece. A layer of chopped onions, a sprinkle of pinolis (pine nuts), 1/2 dozen or so slender sticks or Parmesan cheese and some chopped, fresh parsley. Tie it up. Brown hard in olive oil. We cook it in “Sunday Sauce”, which included homemade meatballs, pork ribs, sausage and the Braciole. Start cooking on friday into Saturday. Heat up the pots for another 2 hours on Saturday after church and invite a pile of people. Serve it over lasagna or any coarse pasta.
Brings a happy tear to my eye. One of my seasonal favorites. This is our traditional Christmas meal.
Bon appetit!!
