John Myers
Contents
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Ingredients
- 4 Roulades cut from the hip of the venison
- 8 slices Black Forest ham
- 4 tbsp Honey dijon mustard
- 16 Gherkins gherkins cut in half
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 2 tbsp Rapeseed oil
- 40 g Butter
- 1 Diced onion
- 1 L Vegetable stock
- 60 g Diced wild boar ham
- 1 Diced parsley root
- 1 Celery bulbs roughly diced
- 2 Peeled and diced tomatoes
- 1 tbsp Lime juice
- 1 pinch Sugar
- 4 tbsp Currant juice
- 4 tbsp Apple juice
- 75 g Flour
- 1200 g Red cabbage leaves planed
- 2 Shallots chopped
- 1 Apple Boskoop finely diced
- 2 tbsp Butter
- 50 ml Apple Cider Vinegar
- 2 tsp Sugar
- 1 tbsp Black currant jelly
- 2 tbsp Blueberry jelly
- 2 Bay leaf
- 2 Cloves
- 1 pinch Ground cardamom
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 4 tbsp Vegetable broth
Instructions
- These roulades and the side dishes can also be eaten by children because everything was prepared without alcohol. These are my first roulades and also the red cabbage without red wine, red wine vinegar, Madeira, sherry etc. and they tasted very good.
- Let the roulades reach room temperature, brush with mustard, season a little and then top with ham and pickles. Roll up and tie with sausage cord.
- Now fry the venison roulades in rapeseed oil over medium heat, remove from the pan and keep warm. Melt the butter, stir in the flour and heat until it has taken on some color. Then add the onion.
- In the meantime, sweat the ham, tomatoes and diced root in another pan in a little butter, add to the flour-butter-onion mixture and pour in the stock. Let it boil briefly once. Now place the roulades in the sauce.
- Now the pot is placed in the electric oven preheated to 80 degrees (center of the oven) and left to cook covered for about 2.5 hours. then do the cooking test with a meat fork.
- When the roulades are soft enough, take them out of the sauce and keep warm. Strain the sauce through a sieve and season with the spices, sugar and lime juice. Now stir in the apple juice and currant juice.
- Put the roulades back into the sauce and let them steep for a few more minutes. the cord can be taken off beforehand. Serve in the sauce in a preheated bowl.
- Red cabbage: Sauté the shallot in a little butter, add the sugar and caramelize a little. Then add the red cabbage and the vinegar and stir everything together well.
- Now add the boskop, clove, bay leaf and the broth. Put the lid on and let it cook until the cabbage is to your taste. Finally stir in the jellies and season to taste. The roulades and red cabbage were served with boiled potatoes.
Nutrition
Serving: 100gCalories: 306kcalCarbohydrates: 23.8gProtein: 2.8gFat: 22.1g
