Venison Rouladen

[SHACK]

This is a little different than my Oma used to make it, but not by much, good ol' german fatten you up cooking.

Ingredients for the 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

-MAGI,a seasoning liquid avaliable at most grocery stores(important!!)

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 on countertop, shake a healthy amount of MAGI from bottle onto each piece of meat then 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.

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 1-2hours untill rouladen flakes apart with a fork.


I left the gravy up to you, since it is a simple Item to make.

These little tender rolls are to DIE FOR!! 8 rolls will serve 4-5 people depending on apitites, but be forwarned...these are comfort food, rich and tasty!! Served best with pottato dumplings or spatzzle, and a cucumber salad!!!


OH, dont forget to remove the picks/string before eating!!

[Gatehouse]

Mmmm...Rouladen with spaetzzle!!! Yummy!!