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Venison Roulade "Huntsman's Blessing"

4 servings

Ingredients

• 560 g Venison cutlet from leg (thinly sliced)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Pâté spice (nach Bedarf)
• 4 Stk Cooked ham (sliced)
• 1 Stk Eggs (hard-boiled, quartered)
• 60 g cooking fat
• 1 Stk Onion
• Parsley (nach Bedarf)
• 150 g Root vegetables (cleaned, diced)
• 1 Stk apple, peeled, diced
• 200 g Mushrooms (cleaned, finely chopped)
• 1 TL Flour
• 0.12 L Red wine
• broth (nach Bedarf)
• 1 Stk bouquet garni
• Dijon mustard (nach Bedarf)
• Lemon juice (nach Bedarf)
• 40 g butter
• Napkin dumplings (nach Bedarf)

Instructions

1. Lightly pound four thin, large venison schnitzels (approximately 140 g each) from the leg, salt and pepper on both sides and sprinkle with pâté spice.
2. Place one ham slice and one-eighth of an egg on each, roll up and secure.
3. Brown the roulades on all sides in 60 g of hot fat, then remove.
4. Finely chop onion and parsley and braise until light brown in the remaining braising fat.
5. Cut 150 g of cleaned root vegetables and one peeled apple into cubes and roast together with 200 g of cleaned, finely cut mushrooms (or other mushrooms).
6. Dust with 1 teaspoon of flour, add 0.125 l of red wine and some broth.
7. Add the roulades and a bouquet garni and braise until tender.
8. Season piquantly with salt, pepper, Dijon mustard and lemon juice.
9. Refine the lightly bound sauce with 40 g of butter and pour over the arranged venison roulades.
10. Serve sliced napkin dumplings as a side dish.

Based on a cookbook by Hans Hofer (1964), adapted with AI.