Venison Brazziole

1 steak, pounded with meat mallet to flatten

1 teaspoon minced garlic

1/8 teaspoon ground pepper

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram or 1/2 teaspoon Italian seasoning

Mix above. Spread evenly over steak. Use more or less according to taste. Roll in jelly roll fashion and secure with toothpicks or string.

Tomato Sauce:

2 (14-16 ounce) cans whole peeled tomatoes (fresh tomatoes in season can be used)

2 tablespoons onions, minced

1 to 2 cloves garlic, minced

1/4 teaspoon fresh ground pepper

1/4 teaspoon each: oregano, basil and marjoram or 3/4 teaspoon Italian seasoning

Coarsely chop tomatoes with juice in processor. Mix in other ingredients. Microwave until hot, four or five minutes. Place sauce in oven proof covered casserole. Add meat. Cook in microwave for 10 minutes, turn meat and cook another 10 minutes or until meat is fork tender. May also be cooked in regular oven 325 to 350 degrees for 45 minutes or until fork tender.

Copyright 1998-2014 Stephen Ricciardelli