Contributor : Added by Administrator

Tribal Affiliation : Little Traverse Bay Band of Odawa Indians, Petoskey Michigan

Orgin of Recipe : Offered by Juanita Rogers...who learned this from a family recipe

Type of Dish : Today's Native Dishes

Roll you venison steaks in the seasoned flour. Flour both sides.

Pound out the steaks so they are flat with your little "good chef" kitchen hammer. Pound out both sides while adding more seasoned flour.

Dice up your onions and mushrooms.

Mix them together in a bowl.

Roll your diced onions and mushrooms up in the flattened venison steaks. Roll them out the long way.
Skewer them with the toothpicks.

Cut the Roll ups in bite size pieces. Each bite sized piece should have a toothpick. this hold them together.

Sauté the venison roll-ups in a pan in butter, or if you wish vegetable oil. Be careful not to overcook. Turn them during sautéing, browning all sides.

Transfer the roll ups to a casserole dish and keep bake them in a preheated oven at 350* for no more than 30 minutes.

Serve them with mashed potatoes and gray, and a salad, your family will love them

Note: I am sure in the distant past, this recipe would not be quite possible. But I do remember my Grandfather making turtle soup. Both my Grandparents were Native Americans. He used to sprinkle teas on us when we were sick. I'm sure he would have loved this recipe.