1/4 cup olive oil
2 tablespoons vinegar
2 tablespoons GF Worcestershire sauce
2 teaspoons ground mustard
1 teaspoon fennel seeds
1 clove garlic, chopped
1 1/2 pound venison round steak
1 pound GF Italian sausage, casings removed
6 slices GF bacon, optional
Place the first 6 ingredients in a large re-sealable plastic bag and swish the mixture together to mix.
Cut all the membrane and fat off the venison steaks.
Add the venison steaks to marinade mixture and marinate overnight.
Pound the meat pieces down to 1/4 inch thickness.
Form the pieces of meat into a 10 inch square over a sheet of plastic wrap overlapping each piece about 1/4 inch over the other so the sausage stuffing does not come through.
Place the sausage filling over the venison meat patting it down 1/4 inch away from each rolling end.
With the help of the plastic wrap, roll the meat tightly into a pinwheel.
Refrigerate for 1/2 an hour.
Unwrap the meat and cut at 1 1/2 inch intervals, you should have about 6 pieces.
Wrap with a piece of bacon, if using.
Tie with butchers twine, or place a toothpick through so this does not fall apart when cooking.
These freeze well but do freeze these in a single layer until ready to use.Thaw completely before cooking.