I have a german recipe that I substitute venison for beef. Its not exactly what you ae looking for. I don't think you can make it unless you butcher your own deer.
Its basically the following recipe, except I use a single muscled boneless venison roast that is sliced into 1/2 inch slices that I pound with a tenderizing mallet. I don't use the water and beef bouillon cube. I use a cast iron skillet and sear them really well on all side and then remove from the skillet. I then deglaze the pan with some red wine. I then add fresh mushrooms and onions followed by a little sour cream. I then put the rolls back in the pan and throw in the oven for 30 to 45 minutes at 350. Serve with your favorite spaetzle.http://allrecipes.com/recipe/german-rouladen/