Venison Rouladen
8-Thin slices of outside or inside round appoximately 1/4″ thick x 3″ x 5″ from deer, elk, moose ect. cut with the grain (If you ask your butcher he/she will do it, or lightly freeze your meat to achieve the thin slices)
1/2 cup-dijon mustard
2 lrge-pickles (quarterd lenthwise)
4-bacon slices cut in half
1-sliced onions
1 cup-flour
cracked pepper/salt
1/2 cup olive oil
Lay out venison generously spread dijon mustard on the top side of the meat. Add 1/4 pickle, 1/2 slice baccon, some sliced onion all to one end and salt pepper to liking.
Now roll the “stuffing” in the meat, pick or tie the meat rolls (toothpicks work also).
Heat olive oil med/high in a frying pan and brown flour dusted meat rolls.
Remove from pan and place into a caseroll dish deep enough to cover meat rolls with a gravy made from the frying pan renderings, then bake at 350 for 1- 1/2 hour untill rouladen flakes apart with a fork.
I usually make potato dumplings and sweet n sour red cabbage with this dish. MMMMMMMMMMMMM
Of course my family used beef for this recipe as I was groing up, but using venison is so much more healthy so I changed it up a little.
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Originally Posted by Leaseman
