VENISON ROULADES

Venison Roulades

6 6 oz. Slices of venison round steak
1 tsp Dijon mustard
½ tsp. Curry powder
½ tsp white pepper
pinch of salt
1/4 tsp. Paprika
1 1b. Fresh spinach, cooked and drained (or use 1 lb. Frozen, squeezed of excess juices)
1 medium onion, finely chopped
5 fresh mushrooms, finely chopped
3/4 cup seasoned bread crumbs
1 tsp. Lemon juice
1 tsp. Flour
½ cup red wine
1/4 cup beef stock
1 bay leaf. 

Preheat oven to 400 degrees. Flatten each piece of steak. Mix Dijon mustard, 1/4 tsp. Curry powder, 14 tsp white pepper, salt and paprika into a rub. Spread rub over each piece of meat and set aside. Combine spinach, onions, mushrooms, bread crumbs 1/4 tsp curry powder, lemon juice and 1/4 tsp white pepper an toss until all ingredients are mixed. Spread mixture over each slice of steak. Roll to form roulades and secure with heavy toothpick. 

Place in an9 x 12 baking dish. Combine flour wine, stock and bay leaf in a small bowl. Mix thoroughly and pour over roulades. Bake at 400 for 45 minutes, basting once or twice during cooking. Serves 6.