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Title: South Tex-Mex Venison Round Steak
Categories: Game Venison Steak
Yield: 1 Servings
| 2 | lb | Venison round steak |
| 2 | tb | Butter |
| 4 | oz | Can chopped green chilies, |
| Drained | ||
| 1 1/2 | c | Monterey Jack cheese, |
| Shredded | ||
| 1 | md | Onion, chopped |
| 1 | cn | Rotel tomatoes |
| 1 | ts | Ground cumin |
| 1 | c | Crushed tortilla chips |
Trim all fat and membrane from steak. Cut into serving portions. Pound with a meat mallet until 1/4-inch thick. Sprinkle steak lightly with ground cumin, salt and pepper.
Brown steak in butter. Lay steak out flat and put onion and green chilies on each piece. Sprinkle with Monterey Jack cheese and roll up. Reserve some for top.
Place in a greased baking dish. Pour Rotel tomatoes over top. Cover and bake 40 minutes at 350 degrees. Uncover and sprinkle crushed tortilla chips and remaining Monterey Jack Cheese over top and bake for 5 minutes or until cheese is melted.Serve with pinto beans and rice.
From http://www.onlinesportsman.com/index1.html and forwarded by Richard Allaire on Newsgroups: rec.hunting.dogs
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