Instructions: Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion, adding ground venison and pine nuts. Tenderize steak with meat tenderizer using directions on bottle. Lay steak on floured board. Spread ground meat mixture on round steak and roll up as a jelly roll. Tie with butchers string. Melt remaining butter and brown steak on all sides. Add water and burgundy. Cover and steam for two hours or until tender.

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