Bohemian venison rolls are more than just a dish for me; they are a reminder of long winter evenings by the fireplace, of the scent of game and spices that filled the whole house. My grandmother, a native of Silesia, always prepared them for Christmas, and the recipe has since been an integral part of our family tradition. The venison rolls themselves are the heart of the dish. The game meat, preferably cut from the leg, should be of good quality, not too lean, so that it does not dry out during braising. The mustard with which the rolls are brushed provides a pleasant spiciness and helps to hold the filling together. The filling of bacon cubes, onions and pickles gives the dish its characteristic taste. The bacon provides a smoky note and juiciness, the onions for sweetness and the pickles for an acidic component that balances the dish wonderfully. The preparation in the Thermomix® is very simple. Chopping the vegetables for the sauce is lightning fast and even. Be careful not to chop the onions, carrots and celery too finely, otherwise they will disintegrate too much during braising. Sautéing the vegetables in the Thermomix® is also very comfortable, as the temperature can be precisely adjusted and nothing burns. When deglazing with red wine and game stock, the aromas unfold particularly well. The spices, juniper berries, bay leaves, peppercorns, thyme and rosemary, give the sauce its deep, spicy taste. The long braising in the Thermomix® at a low temperature ensures that the rolls become tender as butter. For a vegetarian version, you could use thick slices of celeriac instead of venison rolls, which you can lightly hollow out and fill with a mixture of lentils, mushrooms, nuts and the same spices. Instead of game stock, you can use vegetable broth. Serve the Bohemian venison rolls with bread dumplings, potato dumplings or Spätzle. Red cabbage or Brussels sprouts also go very well with it. A dollop of cranberries rounds off the dish perfectly. The finished rolls can be stored in the refrigerator for 2-3 days. They can also be prepared well in advance. The rolls can be filled and fried the day before. The sauce can also be prepared and stored in the refrigerator. The next day, the rolls only need to be braised in the sauce. If the sauce is too thin, you can thicken it with some cornstarch at the end of the cooking time. To do this, stir the cornstarch with some cold water and add the mixture to the mixing bowl. Then let the sauce simmer for a few more minutes until it reaches the desired consistency.

Bohemian Venison Rolls

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Description

Ingredients (22 ingredients)

Preparation (14 steps)

Prepare onions and bacon

Prepare pickles

Prepare mustard

Fill and wrap the rolls

Fry the rolls

Prepare vegetables

Chop vegetables

Sauté vegetables

Add tomato paste

Deglaze with liquid

Add spices

Add rolls and braise

Prepare sauce

Thicken sauce (optional)

Finished cooking? Great! 🎉

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