Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Flour 3/4 lb Bacon [thick sliced]
2 Eggs [beaten] 2 lb Venison round steak
1/2 ts Salt 1/2 ts Garlic salt
1/2 c Water

1) Combine the flour, eggs, salt and water in a bowl and mix
well, then let stand in a cool place for 1 hour... 2) Pound the
venison with meat mallet and rub with the garlic salt. 3) Roll out
the flour dough thinly on a floured surface and arrange the bacon
slices on top,then place the venison on top of the bacon. Fold the
dough up and around to enclose the venison, dampening the edges to
seal it closed... 4) Wrap in buttered foil and bake in a 375ø oven
for about 1« hours or `til the venison is tender. 5) Open the
foil, baste with the pan drippings, then bake at 400ø for 15 min or
`til pastry is golden brown... Serve with black current jelly or what
ever you desire...

Source: NYS DEC Albany NY from "Bill Saiff's Rod Reel Recipes for
Hookin' Cookin'" re-typed with permissin by Fred Goslin on
Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120

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