Venison With Spring Onions - cooking recipe

Ingredients

6 pieces cubed venison (3 x 5-inch pieces)
6 spring onions (including tops)
3 Tbsp. vegetable oil
1/2 c. all-purpose flour
2 beef bouillon cubes
mustard

Preparation

Spread mustard lightly over each piece of cubed venison. Place whole spring onion in middle and roll.
Keep mustard inside the roll.
Tie meat with string or fasten with toothpicks.
Salt and pepper to taste.
Dust roll-ups lightly with flour and brown in oil.
Remove and make gravy.
Place meat back into gravy.
Add bouillon cubes.
Cover and cook on low heat for 1 1/2 hours. Serves 6.