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2 ea Venison steaks
1 lb Smoked bacon
2 cn Mushrooms
1 Onion, diced
Garlic salt
Cooking twine

Cut venison steaks into pieces 4 x 3 in. Using meat tenderizing hammer, pound the pieces carefully until their size is 6 x 4 in. Lay diced onion and 2 strips of bacon in the middle of each steak. Sprinkle garlic salt and oregano sparingly on top of bacon. Roll each piece of meat into bundle and secure with twine. Brown each bundle in a shallow fry pan. Place in Dutch oven. Scrape fry pan drippings into dutch oven. Simmer bundle 3 1/2 hours at low heat adding water periodically to prevent burning. Before serving, remove bundles, add mushrooms and thickener to stock. Pour gravy over bundles. Serve with rice.

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