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2 lbs. Venison steak, cut lengthwise into 8 pieces
4 carrots
1 large onion
8 sour (or dill) pickle quarters
16 pieces thick bacon
3 cups beef broth
Dijon mustard
Salt and pepper
2 tbsp olive oil
2 tbsp butter
Toothpicks or cooking twine
For the gravy:
2-3 tbsp cornstarch
½ to 1 cup water
Method.
Preheat oven to 350°F.
Pound out the steaks one at a time until they are ¼" thick. Season them with salt and pepper. Set them aside on a plate.
Chop the onion. After washing and peeling the carrots, chop them into small pieces. Keep these in separate bowls.
To assemble the rouladen, spread a couple teaspoons of Dijon mustard on each piece of steak. Set a slice of bacon along the center, then add a couple of tablespoons each of the onions and the carrots. Place a pickle across each steak on one end and roll up the entire piece. Add another strip of bacon to the outside, and secure with cocktail sticks or string.
To brown the steaks, heat a Dutch oven or high-sided pan with the olive oil and butter on medium. Brown the meat rolls for a few minutes on each side. Pour out the bulk of the oil, then add the remaining onions, carrot sticks, and ½ cup of the beef broth to deglaze it. Return the rouladen to the pan, and add the remaining broth. Put a lid on the pan, and place it in a 350°F. oven for 2 to 2½ hours. The meat should be tender, but not falling apart when you pick it up.
Once the meat is properly cooked, remove the rolls, along with the extra onions and carrots. Place these on a serving dish. Make gravy with the remaining beef broth by whisking 2-3 tablespoons of cornstarch into ½ cup cold water (add a little more, if necessary to mix it smooth), then pouring the mix into the broth. Stir and heat until bubbly. Serve over rice,
2 lbs. Venison steak, cut lengthwise into 8 pieces
4 carrots
1 large onion
8 sour (or dill) pickle quarters
16 pieces thick bacon
3 cups beef broth
Dijon mustard
Salt and pepper
2 tbsp olive oil
2 tbsp butter
Toothpicks or cooking twine
For the gravy:
2-3 tbsp cornstarch
½ to 1 cup water
Method.
Preheat oven to 350°F.
Pound out the steaks one at a time until they are ¼" thick. Season them with salt and pepper. Set them aside on a plate.
Chop the onion. After washing and peeling the carrots, chop them into small pieces. Keep these in separate bowls.
To assemble the rouladen, spread a couple teaspoons of Dijon mustard on each piece of steak. Set a slice of bacon along the center, then add a couple of tablespoons each of the onions and the carrots. Place a pickle across each steak on one end and roll up the entire piece. Add another strip of bacon to the outside, and secure with cocktail sticks or string.
To brown the steaks, heat a Dutch oven or high-sided pan with the olive oil and butter on medium. Brown the meat rolls for a few minutes on each side. Pour out the bulk of the oil, then add the remaining onions, carrot sticks, and ½ cup of the beef broth to deglaze it. Return the rouladen to the pan, and add the remaining broth. Put a lid on the pan, and place it in a 350°F. oven for 2 to 2½ hours. The meat should be tender, but not falling apart when you pick it up.
Once the meat is properly cooked, remove the rolls, along with the extra onions and carrots. Place these on a serving dish. Make gravy with the remaining beef broth by whisking 2-3 tablespoons of cornstarch into ½ cup cold water (add a little more, if necessary to mix it smooth), then pouring the mix into the broth. Stir and heat until bubbly. Serve over rice,
