Pointed cabbage rolls with game filling

Ingredients for 4 servings:

• 4 pointed cabbage leaves (approx. 60 g each)
• 500 g lean game meat
• 8 slices of bacon
• 2 shallots, finely diced
• 2 garlic cloves, finely diced
• 1 egg yolk
• 1 tbsp parsley, finely chopped
• 1 tbsp mustard, hot
• 200 ml Game stock
• 100 ml red wine
• 2 tbsp olive oil
• 1 tbsp butter
• pepper
• Salt
• Balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Blanch the pointed cabbage leaves in boiling water for 2 minutes, drain, and plunge into ice water. Flatten the midrib and dry with kitchen paper. Finely slice the venison, deer, or wild boar meat with a chef’s knife or mince it with a fine grinder. Mix with shallots, garlic, mustard, egg yolk, and parsley. Season generously with salt and pepper. Top each cabbage leaf with two slices of bacon, arrange the seasoned venison on top, fold in the leaves at the sides, and roll up the roulades starting from the narrow side. Tie the roulades together with kitchen string. Heat the butter and olive oil in a roasting pan. Sear the roulades well on all sides, deglaze with the game stock and red wine. Cover and simmer over low heat for 20 minutes. Remove the roulades from the roasting pan to a plate and keep warm. Pour the liquid into a saucepan, bring to a boil, reduce the heat, and season with a good balsamic vinegar, pepper, and salt. Serve roulades with fried chanterelles and buttered spaetzle.