- 4 (6 ounce) venison tenderloin steaks
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 thin slices Swiss cheese
- 4 thin slices fully cooked ham
- 2 tablespoons butter or margarine
- 1 cup beef broth
- sliced French bread
- Flatten steaks to 1/4-in. thickness; sprinkle with salt and pepper. top each with a slice of cheese and ham; roll up tightly. Secure with toothpicks.
- In a large skillet, brown roll-ups in butter on all sides. Transfer to an ungreased 11-in. x 7-in. x 2-in. baking dish. Pour broth over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a meat thermometer reads 160 degrees F and the meat juices run clear. Serve roll-ups and pan juices with French bread if desired.