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Venison Rouladen




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Serves 6-8


List of Ingredients




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


Recipe



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 bacon, some sliced onion all to one end and salt pepper to liking.

Now roll the �gstuffing�h 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.