Hunter's-style minced meat roulade

Ingredients for 6 servings:

• 750 g minced meat, preferably game minced meat
• 350 g mushrooms, fresh, mixed or 80 g dried
• 1 onion(s)
• 20 g butter
• salt and pepper
• 1 half lemon(s), squeezed
• 2 rolls, stale
• 1 onion(s)
• 1 egg(s)
• 1 tsp mustard
• 1 tsp salt
• 1 tsp spice mix (Quatre-épices), preferably for game mince
• ½ tsp paprika powder
• ½ tsp black pepper
• 1 tbsp mustard for spreading
• 8 slices of bacon
• 2 tbsp breadcrumbs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

spicy and juicy

You will need aluminum foil. Clean and slice the fresh mushrooms. Soak the dried mushrooms in a little boiling water and let them soak for one hour. Sauté the finely chopped onion in the butter until light yellow, then continue to sauté with the mushrooms, salt, pepper, and lemon juice over low heat for another 10 minutes. Mix the soaked, well-drained bread rolls, the finely chopped onion, the egg, and the seasonings well with the minced meat. Sprinkle a piece of aluminum foil with breadcrumbs, roll out the meat dough into a 1 cm thick rectangle, and arrange the mushrooms on top. Roll up using the foil and press the dough firmly all around. Spread with the remaining mustard and wrap with the bacon slices. Place the roulade in an ovenproof dish, add a little water, and bake in the oven at 200°C for about 50 minutes. (Note from the chef’s recipe editor: If you don’t want to use aluminum foil, use parchment paper or baking paper for wrapping.)