John Myers
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Red Cabbage Roulade with Boiled Venison Filling
The perfect red cabbage roulade with boiled venison filling recipe with a picture and simple step-by-step instructions.
== FOR THE WILD MEAT FILLING ==
- 1 teaspoon Salt
- 1,5 liter Water
- 500 g Leftover game meat, cooked, very finely chopped, see note
- 1 Medium sized Onion, red, chopped
- 80 g Bacon, mixed, finely diced
- 1 Small Onion, white, finely chopped
- 2 piece Juniper berries, crushed
- 1 Medium sized Egg, fresh
- 2 tablespoon Bread flour
- Salt
- Pepper, whiter, fresh from the mill
== FOR THE SAUCE ==
- 125 ml Meatsoup
- 125 ml Red wine, drier
- 1 teaspoon White wine vinegar
- 1 pinch Sugar
- 1 teaspoon Flour
- 1 pinch Salt
- Butter or margarine, for frying
- Flour, to set
- Fry the diced bacon and the red, chopped onion in butter until translucent. Now all ingredients are mixed well in a weiner bowl.
- Put the head of red cabbage in boiling salted water and cook for about 10 minutes. Take out, rinse in cold water and peel off the leaves. Flatten the ribs.
- Now 2-3 red cabbage leaves are placed on top of each other and the well-mixed game meat filling is spread over them. Roll up, tie, or pin. Fry well in hot fat, turning several times.
- Pour in the meat stock and red wine, season and simmer on a low heat for about 40 minutes. Remove the Diwe roulades and thicken the meat juices with flour.
- Go with boiled potatoes, croquettes, vegetable mashed potatoes, a fresh salad, depending on your taste.
A notice:
- The remains of game meat, roe deer, stag, wild boar, can also be turned by the wolf.
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