Recipe by Ingredients

• 24 ozs tenderloin steaks (venison)
• 12 tsp salt
• 14 tsp pepper
• 4 swiss cheese (thin slices)
• 4 fully cooked ham (thin slices)
• 2 tbsps butter (margarine)
• 1 cup beef broth
• french bread (sliced)

Directions

• Flatten steaks to 1/4-in. thickness; sprinkle with salt and pepper. top each with a slice of cheese and ham; roll up tightly. Secure with toothpicks.
• In a large skillet, brown roll-ups in butter on all sides. Transfer to an ungreased 11-in. x 7-in. baking dish. Pour broth over top. Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 160° and the meat juices run clear. Serve roll-ups and pan juices with French bread if desired. Yield: 4 servings.

Originally published as Venison Cordon Bleu in Taste of Home December/January 2003, p56