DirectionsStep1Preheat oven to 350F degrees with racks set to the lower portion of the oven. Gather your ingredients so that you have everything close at hand on the counter or table.Step2Using a cutting board and a sharp filet or santoku knife, slice the venison backstrap or loin into thin strips, about 1/4" thickness. Pound the meat with a meat mallet to thin them out even more, but be careful not to t…Step3Slice the bacon in half.Step4Using a second cutting board and a clean Santoku or Chef's knife, halve and slice the red onion into thin pieces. Slice the celery into thin pieces. Place in a medium bowl for use later.Step5Peel and dice the carrots. Dice the sweet onion. Mince the garlic. Place with the celery for use later.Step6Make a beef broth with bouillon cubes and boiling water.Step7For ease of assembling, have premeasured bowls of bacon, Dijon mustard, cornichons, and red onions. You'll also want a handful of large wooden toothpicks or skewers.Step8Lay a row of venison slices on a work area. If you have the space, go ahead and lay out all of the slices for ease of putting it all together. Spread the Dijon mustard over the meat. Next, place a piece of bacon lengthwise o…Step9Begin rolling the meat tightly, keeping everything together. Secure the end with a long toothpick or wooden skewer. Place the rolled meat on the baking sheet. Repeat with the remaining strips of venison.Step10Once you have all the meat rolled, heat a large Dutch oven over medium high heat with vegetable oil. Sear the rolls of meat until the sides are nicely browned. You'll want to cook the meat in batches of 4 or 6, being c…Step11Add olive oil and butter to the Dutch oven and saute the prepared onion, celery, carrots, and garlic. Cook on medium low until the vegetables are just tender, about 5 minutes. Stir occasionally with a wooden s…Step12Season with kosher salt and freshly ground black pepper. Create a hole in the center of the pot and add the tomato paste. Cook and stir into the vegetables.Step13Pour in the red wine and scrape all the browned bits from the bottom of the pan.Step14Nestle the browned Rouladen into the pot in layers. Pour the prepared beef bouillon over the meat until it almost covers the meat. Cover the Dutch oven and place in the preheated oven on one of the lower racks. …Step15After the allotted baking time, check the venison for tenderness. If needed, continue baking in covered Dutch oven for an additional 20-30 minutes until the meat is fork tender.Step16Once the Rouladen are quite tender, carefully transfer the meat rolls to a platter. Pick out the bay leaves from the sauce and discard. If desired, strain the vegetables for serving on the side.Step17I usually leave the vegetables in the pot and blend them into the liquid with an immersion blender. If you want a more traditional gravy, then simply strain the vegetables from the pot and continue on with the instructions.Step18Prepare a thickener by whisking together the all-purpose flour and water to make a thin paste. Whisk into the sauce and cook on medium-low heat until it thickens.Step19Season with kosher salt and freshly ground black pepper as desired. Add butter and stir until incorporated.Step20Carefully remove the toothpicks or wooden skewers from the meat and return the Rouladen back to the Dutch oven, coating them evenly with the thickened sauce. Simmer for a few minutes until heated thro…Step21Serve the Rouladen and Sauce with mashed potatoes or German Spaetzle. Serves 8-10IngredientsIngredients3 poundsVenison Meat (backstrap or loin)10 slicesThick Bacon (cut in half)½ cupDijon Mustard½ Medium Red Onion (sliced)20 eachsCornichons3 tablespoonsVegetable Oil (for searing meat)NutritionalNutritional503 Calories27 gTotal Fat143 mgCholesterol9 gCarbohydrate751 mgSodium47 gProteinFrom countryatheartrecipes.comRecipeDirectionsIngredientsNutritionalExplore furtherVenison Rouladen - Legendary Whitetails - Legendary …community.legendarywh…Classic German Rouladen - Recipes From Europerecipesfromeurope.comHow to Make Authentic German Rouladen Our Gabled …ourgabledhome.comAuthentic German Rouladen Recipe - Scrambled Chefsscrambledchefs.comAuthentic German Venison Stew - The CooK'n Coachthecookncoach.comRecommended to you based on what's popular • Feedback
Traditional Beef Rouladen
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WebOct 29, 2021 · Tie the belly securely with butcher’s twine. Preheat the oven to 325°F. In a large pot or Dutch oven, heat the olive oil or lard over high …
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WebDec 11, 2023 · Preheat the oven to 325°F. In a large pot or Dutch oven, heat the olive oil or lard over high heat and brown the belly well on all sides. Add the remaining onion and …
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WebFeb 27, 2019 · Cholesterol content in a 3.5-ounce of ground beef has 40 percent more calories, 223 percent more fat and 125 percent more cholesterol than lean ground venison. BUT … there’s still …
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WebFeb 27, 2019 · Brown the bacon in a skillet until crisp. Remove the bacon and reserve. Season the venison roast on both sides with salt and pepper and brown all surfaces in the remaining bacon grease. Brown the roast …
WebOct 27, 2021 · Venison has fewer calories than all the other types of meat. It also contains a good amount of protein, with around 22.5 grams per serving. Despite its cholesterol …
WebJan 8, 2019 · Smoked Venison Roulade 1 Venison backstrap or sirloin butterflied . 1 cup frozen or fresh spinach . 1/2 cup low sodium soy sauce . 1/2 cup Worcestershire sauce . 8-10 oven roasted or sun dried tomatoes …
WebMar 20, 2019 · Add the bundles to the pan and sear each side until browned, about 2-3 minutes each side. Working in batches if needed. Remove the bundles from the pan and set aside. Add more butter if …
WebDirections. Cut 1/2 venison backstrap into two halves. Cut with the grain of the meat, making the halves about 1/4″ thick. Repeat this cutting process again with the two halves, giving you 6 pieces of venison total. Cover …
WebSmear brown mustard over the meat and layer on stuffing ingredients. Heat three tablespoons of oil over medium-high heat in a skillet or pan with a tight-fitting lid. Place the venison rolls into the hot oil and brown, flipping …
WebOct 29, 2019 · Add the leek, carrots and celery and cook for another 5 minutes. Pour in the red wine, bring to a rapid boil for one minute, reduce the heat to medium and simmer for 2-3 more minutes. Add the beef …
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WebFeb 6, 2019 · 2 cloves garlic, minced. 1 tbsp smoked paprika. Directions: Butterfly the venison making sure not to cut all the way through. In shallow dish add soy, Worcestershire, cracked pepper, salt, pepper, thyme, …
WebFeb 18, 2024 · Step 2: Spread each beef rectangle with some mustard, followed by a sprinkling of some onions, and then place a slice of bacon down the center. Lay a strip of pickle across the narrow end of each …
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WebAug 7, 2023 · Cholesterol: 43mg/serving. Go to Recipe. 3. Sausage and Veggies Skillet – 30-Minute, One-Pan Meal. If you’re looking for a tasty dinner you can throw together in a …
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WebFeb 22, 2021 · Add cook, turning occasionally, until browned on all sides. Add 1 cup water or beef broth to the pot and scape up any browned bits from the pan. Cover pot and simmer on low for 2 hours. Remove …
WebDirections. Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until …
WebFeb 9, 2024 · Heat the butter and vegetable oil in a large ovenproof skillet over medium heat. Brown the rolls on all sides. Add 1 cup of beef broth and pickle juice. Cover the skillet with aluminum foil and bake for 1 1/2 -2 …
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