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Venison roulades
Nutrition facts per serving:
- Energy in kcal about 592
- Fat about 28g
- Carbohydrates about 41g
- Protein about 34g
This is needed
This is needed
for 4 people
Quick-pickled red cabbage
- 200 g red cabbage, very thinly sliced
- 1 dl water
- 1 dl white wine vinegar
- 0.5 tbsp sugar
- 0.5 tsp salt
Roulades
- 8 thin venison steaks, approx. 50 g each
- a little pepper
- 0.25 tsp salt
- toothpicks
- 80 g pitted prunes, finely chopped
- 50 g walnuts, finely chopped
- 4 slices bacon, cut in half
To braise the meat
- 2 tbsp white flour
- clarified butter
- 2 shallot, cut into thin slices
- 20 g dried porcini mushrooms (soaked in water for approx. 30 mins., drained, roughly chopped)
- 4 juniper berry, crushed
- 4 sprigs thyme
- salt and pepper to taste
- 2 dl red wine
- 2 dl game stock
Celeriac and potato mash
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- 400 g celeriac, peeled, chopped
- salted water, boiling
- 600 g mealy potatoes, peeled, chopped
- 100 g crème fraîche
- a little nutmeg
- salt and pepper to taste
And that's how it's done
And that's how it's done
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.
