Hearty Game Meat Rolls in Dark Beer Sauce

Hearty Game Meat Rolls in Dark Beer Sauce

Main course

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Cook Time

3 h 30 min

Servings

4

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Hearty Game Meat Rolls in Dark Beer Sauce is ready in 3 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These game meat rolls are a real festive dish! I especially like to make them in autumn and winter when game season is. The red deer topside is beaten paper-thin, filled with mustard, ham, gherkins and onions and then braised in a strong dark beer sauce. The result is an incredibly tender and aromatic dish that melts in your mouth. The preparation takes a little time, but the effort is definitely worth it! It goes well with dumplings or spaetzle and red cabbage. An absolute highlight for special occasions!

Ingredients (10 ingredients)

  • 1000 Gramm Red deer topside
  • 1 container Gherkins
  • 1 container Medium-hot mustard
  • 100 Gramm Game ham, thin slices
  • 2 x Vegetable onions
  • 1 Bündel Root vegetables
  • 1 Liter Game stock
  • 1 Flasche Dark beer
  • 1 Esslöffel Clarified butter
  • 1 x Salt and pepper

Preparation (7 steps)

1

Chop vegetable onions

Thermomix® Setting
3 sec/Speed 5

Peel and halve the vegetable onions and place in the mixing bowl. Chop for 3 sec./speed 5. Scrape down with the spatula.

3
2

Chop root vegetables

Thermomix® Setting
5 sec/Speed 5

Clean, peel and cut the root vegetables into coarse pieces. Add to the onion mixture in the mixing bowl and chop for 5 sec./speed 5. Scrape down with the spatula.

5
3

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add the clarified butter to the vegetables in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
4

Sear meat rolls (external)

Cut the red deer topside into finger-width slices. Lay out next to each other with some distance, wrap in cling film and flatten thinly with a flattening iron or a heavy pan. Season both sides with salt, the inside that will be rolled up later, also with pepper. Spread the top side thinly with mustard. Top with a slice of ham, two or three cucumber and onion strips and roll up tightly. Secure with a wooden skewer or special meat roll needles. Sear the meat rolls all around in a pan with clarified butter.

5

Deglaze and braise

Thermomix® Setting
90 min/212°F/Speed 1 100

Add the seared meat rolls to the vegetables in the mixing bowl. Deglaze with the dark beer and bring to a boil. Now add the game stock so that the meat rolls are just covered with liquid. Put on the lid and braise for 90 min./100°C/speed 1.

5400
6

Prepare sauce

Thermomix® Setting
10 min/Varoma/Speed 2 Varoma

Remove vegetables and meat from the mixing bowl and keep warm. Pass the sauce through a sieve and return to the mixing bowl. Reduce for 10 min./Varoma/speed 2 without measuring cup.

600
7

Serve

Season the sauce with salt and pepper. Serve the meat rolls with the sauce. It goes well with dumplings or spaetzle and red cabbage.

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About this recipe

Game meat rolls in dark beer sauce are a piece of culinary childhood for me. My grandma always made them for Christmas or special family celebrations. The smell of game, spices and dark beer that wafted through the house is one of my fondest memories. This recipe is my homage to her, slightly adapted for the modern kitchen with the Thermomix®, but with the same hearty taste that thrilled me as a child. The red deer topside is the heart of this dish. It should be of good quality, preferably from a hunter you trust or a butcher who knows game. Thinning out the topside is crucial to make the rolls tender and allow the flavors to infuse well. The game ham brings a smoky note to the filling, the gherkins provide a pleasant acidity and the onions a slight spiciness. The medium-hot mustard combines the flavors and gives the filling an extra spice. The Thermomix® makes preparation much easier. Chopping the vegetables is quick and even. Make sure not to chop the root vegetables too finely, otherwise they will disintegrate too much during braising. Sautéing in the Thermomix® provides a good base for the sauce. The browning of the rolls themselves takes place in the pan, as this ensures a beautiful roasted aroma that cannot be achieved in the Thermomix® in this way. When braising in the Thermomix®, it is important to adhere exactly to the temperature and time so that the meat becomes tender but does not fall apart. Passing the sauce at the end is an important step to achieve a fine and velvety consistency. For a vegetarian version, you could prepare stuffed cabbage rolls with a filling of rice, lentils, mushrooms and herbs instead of game meat rolls and braise them in the dark beer sauce. A strong vegetable stock can be used instead of game stock. You can also experiment with other spices such as juniper berries, bay leaves or thyme to give the sauce an individual touch. Serve the game meat rolls classically with potato dumplings or spaetzle and red cabbage. Cranberries or applesauce also go perfectly with it. A dry red wine, preferably a Pinot Noir, perfectly rounds off the dish. The finished rolls can be stored in the refrigerator and reheated the next day. They taste even better when they have been infused a little. The sauce can also be frozen separately. For stress-free preparation, you can prepare the rolls the day before and store them in the refrigerator. This will give you less work on the festive day itself.

Tags

#Meat #Hearty #Festive #Winter #Main course #Game

Allergens

  • Cereals containing gluten
  • Mustard
  • Celery
  • Sulphur dioxide and Sulphites

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