Buck - N - Bacon Cubes
Venison Cubed Steak
Bacon
Italian Dressing
Salt and Pepper
Salt and pepper the cube steak. Marinate in Italian dressing for at least 24 hours in the refrigerator. Cut steak in strips, lay on top of a piece of bacon and roll up (like a jelly roll) and secure with a toothpick. Grill each side for 15 minutes each or until done. (Better if they are a little brown). I usually cut each slice of bacon into length wise and then each strip in half (each slice of bacon make 4 pieces) this makes them bite size.
Peg’s Venison Tenderloin Gravy
2 Venison Tenderloins
1 Package of Lipton Dry Onion and Mushroom Soup
1 Small Reynolds Oven Bag
1/4 Cup Water
2 Tablespoons Oil
3 Tablespoons Flour
1 Bag Wide Egg Noodles
1 Can Condensed Cream of Mushroom Soup
Place tenderloins in oven bag, put the dry soup on top of the tenderloins. Pour the water in the bag, close and bake at 350 degrees for 35 minutes. Remove from oven and let cool. Slice the tenderloins thin. Add 2 Tablespoons of oil in a frying pan, add 3 Tablespoons of flour, brown - add enough water to make gravy and add the drippings from the oven bag. Then add a can of condensed cream of mushroom soup. Place the thin sliced tenderloins back in the gravy and serve over cooked egg noodles.
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