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My Venison Rouladen

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  Vension round steaks 1 1⁄2 Pound
  Salt 1 Teaspoon
  Vinegar 1 Tablespoon
  Mustard/Horseradish 3⁄4 Tablespoon
  Bacon 1⁄2 Pound, chopped
  Onion 1 Large, chopped
  Dill pickles 10 , sliced
  Flour 1 Cup (16 tbs)

Bone steaks; cut into 2 x 4 inch slices.
Add enough water to cover meat; add salt and vinegar.
Let stand 24 hours.
Remove meat; wash away excess salt.
Spread mustard generously over meat slices; put small amount of onion and bacon on each slice.
Place dill pickles on each slice.
Roll up and fasten with tooth pick.
Roll in flour and brown in hot grease; add water and cook until tender.
If desired, meat rolls may be brushed with oil and browned under broiler.

Recipe Summary

Main Dish

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