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🍽️ Venison Rolls in Red Wine Jus

485 kcal · 30 min · 4 servings

Ingredients

• 4 slices venison leg (for rolls approx. 150 g)
• salt
• pepper
• 3 oil
• 1 tbsp mustard
• 4 slices ham (thinly sliced, cooked)
• 4 small gherkins
• 400 g onions
• 1 rosemary sprig
• 150 ml red wine
• 250 ml meat broth
• 2 large carrots
• 1 tbsp cranberries
• rosemary

Instructions

1. 1. Season the meat slices generously with salt and pepper.
2. 2. Spread a thin layer of mustard on one side of the slices.
3. 3. Slice the cucumbers into paper-thin rounds.
4. 4. Place one cucumber slice and a piece of ham on the mustard-covered side.
5. 5. Fold the long sides of the meat slice slightly inward.
6. 6. Roll the roulade tightly starting from the short edge.
7. 7. Secure the end of the roulade with a toothpick.
8. 8. Peel the onions and chop them finely.
9. 9. Heat oil in a casserole pot.
10. 10. Sear the roulades on all sides until browned.
11. 11. Add the chopped onions and sauté them briefly.
12. 12. Deglaze the meat with wine and broth.
13. 13. Add a sprig of rosemary to the sauce.
14. 14. Simmer the roulades on low heat with the lid on for about 60 minutes.
15. 15. Remove the roulades from the pot and keep them warm.
16. 16. Remove the rosemary sprig from the sauce.
17. 17. Puree the sauce with a hand blender.
18. 18. Strain the sauce through a fine sieve.
19. 19. Season the sauce to taste with salt and pepper.
20. 20. Peel the carrots and slice them lengthwise into thin rounds.
21. 21. Cook the carrot slices in boiling salted water for 8 minutes.
22. 22. Drain the carrots.
23. 23. Spread the warm sauce onto the plates.
24. 24. Arrange the carrot slices decoratively on the sauce.
25. 25. Place the roulades on top of the carrots.
26. 26. Sprinkle cranberries over the roulades.
27. 27. Garnish the dish with fresh rosemary.
28. 28. Serve the roulades with mashed potatoes.

Nutrition per serving

• kcal: 485
• Protein: 43 g · Fett/Fat: 23 g · Carbs: 12 g