5 slices of bacon, chopped 2 cups seasoned bread cubes 3/4 cup beef broth 1/3 cup chopped onion 1 1/2 pounds boneless round steak (deer, elk or moose), cut into 6 serving sizes and pounded to 1/4 inch thickness 3 tablespoons butter 2 tablespoons flour salt and pepper to taste 1 1/4 cups beef broth 1/2 cup water 1/2 cup red wine 2 cups sliced mushrooms

Heat oven to 350 degrees. In a medium mixing bowl combine the bread cubes, beef broth and onion. Fry bacon until crisp. Remove and place onto a paper towel. Drain all but two tablespoons of bacon grease from the frying pan and remove pan from burner. Combine bacon with bread mixture. Spoon about 1/3 cup of the stuffing onto each steak and roll up jelly role style. Secure each steak roll together with a wooden toothpick.

Return skillet to burner and saute the rolls. Remove the rolls and place into an oven-proof dish.

In the same skillet, melt 3 tablespoons butter over medium heat. Stir in the flour, salt and pepper. Whisk in the beef broth and water. Cook for about 3 minutes. Stir in the wine and mushrooms. Pour gravy over the rolls, cover with lid or foil and bake for about 50 minutes. Remove toothpicks before serving.