VENISON ROULADEN
My father took an old german recipe he found in a Taste of Home Magazine and converted it from beef to venison. You can use beef round steak or cubed steak. Venison naysayers loved this and could not believe that it was venison. We have converted many a person. The vinegar from the pickle tenderizes the meat to perfection.
Provided by Sa-Tina
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. In a skillet, heat oil over medium-high heat. Brown beef on all sides. Add water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. For gravy, skim fat from drippings. Combine flour, cold water and browning sauce; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 6 servings.
Nutrition Facts : Calories 177.1, Fat 14.9, SaturatedFat 4, Cholesterol 15.4, Sodium 802.6, Carbohydrate 7.5, Fiber 0.8, Sugar 1.9, Protein 3.6
ROAST OF VENISON WITH REMOULADE AND FRIED ONION RINGS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- To make the Venison: Preheat the oven to 350 degrees F.
- Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices.
- To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl. Add the mayonnaise and curry powder and mix. Season with salt and pepper, to taste.
- To make Fried Onion Rings: Pour the oil for frying into large pot to depth of 2 inches and heat to 375 degrees F. In a bowl, toss the onion rings with the flour. Working in batches, fry the onion rings until crispy. Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt.
- To serve, spread the bread slices with the remoulade and top with the venison and onion rings.
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