jamfarm
12-25-2010, 06:17 PM
A few weeks ago I started a thread asking about venison rouladen recipes, I thought that I'd start a new thread with pics to show everyone what we did the other week for a family get together. Compared to some of the other recipes here on HBC some might think that this recipe might seem 'plain jane' but this is how my mom and grandmother used to make it, they are from northern Germany.
To start I used a roast from the hind quarter of a black tail buck. The easiest way to thinly cut the slices is to cut the roast when it is semi frozen. As mentioned the ingredients are pretty basic; venison, white onion, bacon, garlic and salt & pepper.
http://gallery.me.com/waterworksirrigation/100055/IMG_0001/web.jpg
Simply place the bacon on top of the venison with the thinly sliced onion and garlic and season with salt and pepper. Roll up and use toothpicks to hold together.
http://gallery.me.com/waterworksirrigation/100055/IMG_0011/web.jpg
Braise rouladen in a frying pan with some olive oil.
http://gallery.me.com/waterworksirrigation/100055/IMG_0013/web.jpg
Once all of the rouladen is braised, put all of them in a stewing pot and fill with water to just cover all of the rouladen. Simmer on low heat for 2-3 hours then leave overnight in the fridge. The next day simmer again for a couple hours...
http://gallery.me.com/waterworksirrigation/100062/IMG_0059/web.jpg
This last picture is dinner before I drowned it in gravy! You will have a lot of flavored liquid to make the gravy with. I think the big difference with this recipe is the simmering of the rouladen, that makes it so tender. Try it out. Dessert was homemade black forest cake, no pic's of it though.
http://gallery.me.com/waterworksirrigation/100062/IMG_0060/web.jpg
To start I used a roast from the hind quarter of a black tail buck. The easiest way to thinly cut the slices is to cut the roast when it is semi frozen. As mentioned the ingredients are pretty basic; venison, white onion, bacon, garlic and salt & pepper.
http://gallery.me.com/waterworksirrigation/100055/IMG_0001/web.jpg
Simply place the bacon on top of the venison with the thinly sliced onion and garlic and season with salt and pepper. Roll up and use toothpicks to hold together.
http://gallery.me.com/waterworksirrigation/100055/IMG_0011/web.jpg
Braise rouladen in a frying pan with some olive oil.
http://gallery.me.com/waterworksirrigation/100055/IMG_0013/web.jpg
Once all of the rouladen is braised, put all of them in a stewing pot and fill with water to just cover all of the rouladen. Simmer on low heat for 2-3 hours then leave overnight in the fridge. The next day simmer again for a couple hours...
http://gallery.me.com/waterworksirrigation/100062/IMG_0059/web.jpg
This last picture is dinner before I drowned it in gravy! You will have a lot of flavored liquid to make the gravy with. I think the big difference with this recipe is the simmering of the rouladen, that makes it so tender. Try it out. Dessert was homemade black forest cake, no pic's of it though.
http://gallery.me.com/waterworksirrigation/100062/IMG_0060/web.jpg