Instructions: Trim all fat and membrane from steak. Cut into serving portions. Pound with a meat mallet until 1/4-inch thick. Sprinkle steak lightly with ground cumin, salt and pepper.

Brown steak in butter. Lay steak out flat and put onion and green chilies on each piece. Sprinkle with Monterey Jack cheese and roll up, reserving some cheese for top.

Place in a greased baking dish. Pour Rotel tomatoes over top. Cover and bake 40 minutes at 350 degrees. Uncover and sprinkle crushed tortilla chips and remaining Monterey Jack Cheese over top and bake for 5 minutes or until cheese is melted. Serve with pinto beans and rice.

Comments: After hunting white-tailed deer for 30 days and spending several hours in a tree stand, you made the shot that you practiced for all summer.

You have a nice whitetail in the freezer. Every hour of practice and hunting was worth it.

This recipe is one of my favorites.

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