Bohemian Venison Roulades

Bohemian Venison Roulades

Main Course

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Cook Time

2 h 30 min

Servings

4

Difficulty

Medium

Prep Time

60 Min

Description

This recipe for Bohemian venison roulades is a hearty main course, ideal for festive occasions or the autumn and winter season. The roulades are filled with bacon, onions and gherkins and braised in a rich sauce. The preparation time is about 2.5 hours and the dish is designed for 4 servings. Perfect for a hearty Sunday dinner.

Ingredients (22 ingredients)

  • 4 Stück Venison roulades
  • 4 EL Mustard
  • 100 g Onions (for the filling)
  • 50 g Diced bacon
  • 4 Stück Gherkins
  • 200 g Onions (for the sauce)
  • 150 g Carrots
  • 100 g Celery
  • 40 g Oil
  • 2 EL Tomato paste
  • 200 ml Red wine
  • 300 ml Game stock
  • 5 Stück Juniper berries
  • 2 Stück Bay leaves
  • 10 Stück Peppercorns
  • 0.5 TL Thyme
  • 0.5 TL Rosemary
  • 20 g Cream
  • Salt
  • Pepper
  • Oil or clarified butter (for searing)
  • 1 TL Cornstarch (optional)

Preparation (14 steps)

1

Prepare onions and bacon

Dice 100 g of onions and 50 g of bacon. The onions and bacon will be needed later for the filling of the roulades.

2

Prepare gherkins

Quarter 4 gherkins lengthwise. The gherkins will be needed later for the filling of the roulades.

3

Prepare mustard

Have 4 tablespoons of mustard ready. The mustard will be used to spread on the roulades.

4

Fill and wrap roulades

Spread mustard on 4 venison roulades, top with diced bacon, diced onions and gherkins. Then roll up the roulades and secure with kitchen twine or roulade needles.

5

Sear roulades

Sear the filled and wrapped venison roulades in a separate pan with oil or clarified butter on all sides. Then remove the roulades from the pan and set aside.

6

Prepare vegetables

Clean and roughly chop 200 g onions, 150 g carrots and 100 g celery.

7

Chop vegetables

Thermomix® Setting
5 sec/Speed 5

Place 200 g onions, 150 g carrots and 100 g celery in the mixing bowl and chop for 5 sec./speed 5.

5 sec
8

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 248°F

Add 40 g oil to the chopped vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min
9

Add tomato paste

Thermomix® Setting
2 min/248°F/Speed 1 248°F

Add 2 tablespoons of tomato paste and sauté for another 2 min./120°C/speed 1.

2 min
10

Deglaze with liquid

Deglaze with 200 ml red wine and 300 ml game stock.

11

Add spices

Add 5 juniper berries, 2 bay leaves, 10 peppercorns, 0.5 tsp thyme and 0.5 tsp rosemary.

12

Add roulades and braise

Thermomix® Setting
90 min/212°F/Speed 1 212°F Reverse

Place the seared venison roulades in the mixing bowl and braise for 90 min./100°C/speed 1 Left rotation. Leave the measuring cup on.

90 min
13

Prepare sauce

Thermomix® Setting
5 min/194°F/Speed 2 194°F

After the cooking time, remove the roulades from the mixing bowl and keep warm. Strain the sauce through a sieve, return to the mixing bowl and refine with 20 g of cream. Season with salt and pepper and simmer for 5 min./90°C/speed 2.

5 min
14

Thicken sauce (optional)

Thermomix® Setting
2 min/212°F/Speed 2 212°F

If the sauce is too thin, thicken with some cornstarch or sauce thickener. To do this, mix 1 tsp of cornstarch with some cold water, add to the mixing bowl and simmer for 2 min./100°C/speed 2.

2 min

Finished cooking? Great! 🎉

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Created by

Deutscher Jagdblog

Deutscher Jagdblog

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Tags

#Meat #Hearty #Festive #Game #Autumnal #Sunday Cooking

Source

URL

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Allergens

  • Celery
  • Mustard
  • Wheat
  • Milk
  • Sulphites

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