Antelope Roll-Ups

Recipe Ingredients

2 lbs	908g / 32oz	Antelope top round steaks, 1/4
1/4 teaspoon	1.3ml	Garlic salt
1 teaspoon	5ml	Celery salt
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Dried parsley
4		To 6 Carrots - cut into sticks
1/2 lb	227g / 8oz	Loose pork sausage meat
1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Sweet butter
1 tablespoon	15ml	Lard
2 cans		Cream of mushroom soup - (10 3/4 oz ea) - undiluted

Recipe Instructions

Pound the steaks to 1/8-inch thickness and cut into 4- to 5-inch squares. Mix garlic and celery salts, paprika and parsley, and rub well into both sides of meat. Put several carrot sticks on each piece, and spread with some sausage meat. Roll up and tie or skewer. Dust with flour mixed with salt and pepper, and sprinkle with brown sugar. Brown slowly in combined butter and lard. Pour on soup. Bake, covered, at 325 degrees.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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