Apple Stuffed Venison Rolls
|Black pepper||1⁄4 Teaspoon|
|Red wine||1 1⁄4 Cup (20 tbs)|
|Apple sauce||5 Tablespoon|
|Apple slice||4 (For Garnish)|
|Butter||2 Tablespoon (For Garnish)|
Pound the venison steaks until they are very thin.
Mix the salt and pepper and rub into both sides of the venison steaks.
Grate the carrot; peel and slice the onion.
Peel and core the apples and cut into slices.
Divide the grated carrot, onion and apple slices between the venison, form into rolls and secure with wooden toothpicks.
Heat the oil in a flameproof casserole and fry the rolls until browned on all sides.
Add the wine and apple sauce.
Cover and simmer for 20 minutes.
Lift out the venison, remove the toothpicks and place the meat on a serving dish; keep warm.
Boil the cooking liquid until reduced by a third.
Pour over the venison rolls and serve garnished with the apple slices fried in the butter.
Accompany with creamed potatoes or pasta.