Venison roulades

Venison roulades

Total: 1 hr 30 Min. | Active: 45 Min.
Nutritional value / person: 592 kcal
, Fat: 28 g
, Carbohydrate: 41 g
, Protein: 34 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Quick-pickled red cabbage

200 g red cabbage, very thinly sliced
1 dl white wine vinegar
1 dl water
½ tbsp sugar
½ tsp salt

Roulades

8 thin venison steaks, approx. 50 g each
¼ tsp salt
a little pepper
4 slices bacon, cut in half
80 g pitted prunes, finely chopped
50 g walnuts, finely chopped
toothpick

To braise the meat

clarified butter
2 tbsp white flour
2 shallots, cut into thin slices
20 g dried porcini mushrooms (soaked in water for approx. 30 mins., drained, roughly chopped
4 juniper berries, crushed
4 sprigs thyme
2 dl red wine
2 dl game stock
salt and pepper to taste

Celeriac and potato mash

600 g mealy potatoes, peeled, chopped
400 g celeriac, peeled, chopped
salted water, boiling
100 g crème fraîche
a little nutmeg
salt and pepper to taste
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How it's done

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Quick-pickled red cabbage

Place the red cabbage in a bowl. Bring the vinegar, water, sugar and salt to the boil, pour over the cabbage, cover and leave to cool, mix well.

Roulades

Season the meat, add the bacon. Spread the plums and walnuts on top, place the two longer edges on top of the filling, roll up, secure with toothpicks.

To braise the meat

Heat the clarified butter in a frying pan. Roll the roulades in the flour and shake off the excess. Brown the meat roulades all over for approx. 5 mins., remove. Briefly sauté the shallots and mushrooms. Add the remainder of the flour, the juniper berries and thyme, cook briefly. Pour in the wine and stock, mix, bring to the boil. Return the meat to the pan, cover and cook over a low heat for approx. 30 mins., turning the meat occasionally. Remove the lid, finish cooking for approx. 15 mins., season.

Celeriac and potato mash

Cook the potatoes and celeriac (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until very soft. Drain the water. Pass the vegetables through a food mill and back into the pan. Gradually add the crème fraîche, stirring constantly. Return the pan to the warm hob a few times if necessary. Stir briefly and vigorously until the celeriac and potato mash is fluffy and falls off the spoon, season.

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