Elk Rouladen

  • 6 elk chops (you could use venison, beef or pork)
  • 6 slices of thick cut bacon
  • 1/2 of a red onion
  • 1/2 cup breadcrumbs
  • 12 good sized gherkins or 6 pickle spears
  • Dijon mustard
  • Flour to dredge the rouladen season with salt and pepper
  • Butcher’s twine to tie the rouladen
  • 2 cups venison stock (or beef stock)
  • 1 cup red wine
1. Prepare your chops buy placing them one at a time in a one gallon freezer bag and pounding them out flat until they are about a 1/4-inch thick. Season them with a little salt and pepper and set them aside.
2. Dice the bacon and the onion and then start to cook the bacon over medium heat. When the bacon has rendered out some of its fat, add the onions and cook until the onions are soft and the bacon is almost crispy.
3. Add the breadcrumbs and stir to soak up all the bacon fat, then set aside the bacon mixture.
4. On each piece of pounded out meat add about a teaspoon of Dijon mustard and spread it around.
5. Add a couple of spoon fulls of the bacon mixture and a few of the gherkins.
6. Roll the rouladen and tie them up with the butcher’s twine, then roll them in the flour
7. Heat some olive oil in a large pan over medium-high heat and brown the rolls on all sides about two minutes each side.
8. Add the stock and wine, and cover and simmer for about an hour and a half or until the rouladen are tender.
9 .If the stock and wine need to be thickened, you can mix a couple tablespoons of flour with some cold water until it forms a loose paste, then stir the paste into the cooking liquid. When the gravy thickens add the rouladen back into the pan and cover with gravy.
10. Serve the rouladen with braised cabbage and boiled potatoes or some type of dumpling or spaetzle.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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