John Myers
Contents
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Ingredients
- 2 piece Pork roulades
- 200 g Mett - hunter's meal
- 200 g Salmon ham
- 1 piece Chopped onion
- 0,5 piece Red pepper
- 1 piece Diced carrots
- 1 tbsp Mustard medium hot
- Salt, pepper, some paprika powder
- 50 g Pork bacon raw smoked
- Cut into very fine strips
- 75 ml Red wine
- Rama Culinesse with butter flavor for frying
- For mashed potatoes and carrots
- 500 g Floury potatoes
- 150 g Sliced carrots
- 0,5 liter Vegetable broth
- 2 tbsp Chopped parsley
- 3 tablespoon Butter
- Nutmeg
- Possibly salt, pepper
- -
- 2 piece Kohlrabi fresh
Instructions
Preparation of roulades
- Wash the meat and pat dry. Season one side with salt and pepper. Brush the other side with mustard.
- Place the thinly sliced salmon ham on the meat. Spread the hunter's meat on the ham (press down a little with a fork). Now roll up the meat from the long side and secure it with roulade needles or toothpicks.
- Wash the pepper, cut in half and peel thinly, remove the white tendons and cut into small pieces. Wash, peel and cut the carrot into pieces. Peel and dice the onion.
- Heat the rama culinesse in the pan. Fry the roulades on all sides for about 5 minutes. Take the browned roulades out of the pan and fry the onions, carrots and parika until translucent.
- Now add the grated bacon and fry until crispy. Deglaze with the red wine. Bring to the boil briefly. Add about 1/4 liter of water. (I took more my roulades were so big, I had to cut them in half, so I had 4 pieces).
- Add the meat again to bring to the boil. Reduce the heat and let simmer for about 10 minutes. Preheat the oven to 80-90 degrees. Put the pan in the tube and cook for about 40 minutes.
Preparation of the potato and carrot mash
- Wash, peel and cut the potatoes into pieces. Wash, peel and slice the carrots.
- Put the whole thing in a suitable saucepan and cook in the vegetable stock until soft.
- Drain the cooked potatoes and carrots and mash them with the potato masher, add butter and spices, stir well. Add chopped parsley and stir in briefly. If the mash is a little too firm, add some cream.
Preparation of cream vegetables
- Wash, peel and cut the kohlrabi and carrots into sticks. I didn't have enough carrots, so I prepared it with 2 kohlrabi. Carrot and cream vegetables with poultry meat sausage and potato terrine
completion
- Remove the meat from the pan and keep it warm. Season the sauce to taste, bring to the boil and set. (With sauce thickener, starch or flour butter.) I used flour butter. Let cook for about 5 minutes. Add the roulades again and let them steep briefly.
- Remove skewers or toothpicks from the roulades and cut in half. Place on the plate with the mashed potatoes and carrots and the creamed vegetables, add some of the hearty sauce made by the bacon ... and enjoy.
- Good luck and bon appetite.
Nutrition
Serving: 100gCalories: 90kcalCarbohydrates: 5.9gProtein: 3.9gFat: 5.3g
