You will need.
6 -- 8 Venison Backstrap steaks 1 - 1 1/2 inches thick pounded thin.
1 cup celery minced
1/2 cup green onions Minced
1 small package oysters
2 cups bread crumbs
thyme
salt & pepper
parsley
Tomato sauce
flour
Soak bread crumbs in oyster water.
Sauté celery & onions in butter until tender.
Add oysters and cook for no more than 5 minutes.
Add soggy bread crumbs and heat until warm
Add a pinch of thyme, salt & pepper to taste, and parsley to taste.
Put some of the mixture on each steak and roll up like a jelly roll. Dust each lightly with flour. salt & pepper. Bake at 400 degrees for 15 - 20 minutes until brown.
Place browned rolls back into skillet cover with tomato sauce and simmer for 20 minutes. Serve with Spanish rice.
> This DOES sound like a delicious recipe, and I intend to use it.
I question
> the use of backstrap (loin) steaks, if you are going to pound them
thin. I
> like to reserve the tender backstraps for broiling. I would
think that
> round steak, if it is to be pounded, would serve the purpose well.
It probably would. In this case the pounding is not to tenderize but to flatten. To take a 1" thick 3" dia backstrap steak and make it into a 6" dia 1/4" thick steak. Tenderizing is a secondary effect. My kitchen mallet has two sizes one with the spikes to tenderize and the other smooth. I used the smooth side for flattening.
For company & first time venison eaters use the backstrap steaks. Because when you use the backstraps pounded flat you can leave the steak knives in the kitchen.
For those who are interested I got this recipe from a book "The Complete Venison Cookbook" by Webster. It's one of my favorite venison cookbooks. Because it includes not only venison but complementary side dishes. Tomatoes with Horseradish Cream sauce goes well with Venison Wellington.