Melt 1/2 stick butter in large heavy skillet at low heat. Brown onion,
adding ground venison and pin 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 butcher string. Melt remaining butter and brown steak
on all sides. Add water and burgundy. Cover and steam for two hours
or until tender.