Roast Venison Roulade
flour, mixed with salt and pepper,; garlic salt
6 ramps or large leek; coarse chop white part
6 morrels or large package fresh mushrooms
venison steaks as many as needed
Roll steaks in seasoned flour. Pound flat, adding more flour as necessary. Dice leek and mushrooms, mix together. Roll the mixture in the flattened venison steaks. Skewer with toothpicks every two inches. Cut rollups in bite size pieces, sauté in butter. (Each rollup should have a toothpick.) Transfer meat to a casserole and bake at 350 degrees for 30 minutes. Serve with mashed potatoes and gravy, boiled fidle head and a salad of wild greens.
Contributor: Dawa Indians, Michigan