8 slices deer top round (sliced 1/4 inch thick)
8 slices ham (thin)
8 oz. pack shredded cheese (Cheddar or Swiss)
1/2 stick butter (melted)
1 c. fine cracker crumbs
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 lg. can evaporated milk

Pound deer steaks on both sides until about 1/8 inch thick. Cut ham slices smaller than steaks and place them so the steak overlaps the ham. Put 1 1/2 or 2 tablespoons cheese on 1 edge of the ham. Fold edge of steak over the cheese and roll up, tucking in edges as you roll to seal the cheese.

Dip rolls in melted butter. Roll in crumbs. Place in iron skillet or casserole. Bake in preheated 350 degree oven for 30 minutes.

While rolls are cooking, blend together the soups and milk. Pour soup mixture over rolls and bake an additional 45 minutes. Serve with mashed potatoes.