John Myers
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Stuffed Venison Roulade with Cognac Sauce, Served with Chestnut and Cranberry Buns
The perfect stuffed venison roulade with cognac sauce, served with chestnut and cranberry buns recipe with a picture and simple step-by-step instructions.
For the roe deer:
- 1000 g Venison fillet
- 125 g Spinach leaves
- 1 packet Buffalo mozzarella
- 125 g Pork belly
- Rapeseed oil
For the cognac sauce:
- 275 g Vegetable soup
- 5 Centiliters Cognac
- 1 tablespoon Cranberry jam
- Whipped cream
For the Buchteln:
- 300 g Sifted flour
- 1 pinch Salt
- 1 pinch Sugar
- 1 packet Dry yeast
- 2 tablespoon Butter
- 2 piece Egg yolk
- 320 Milliliters Milk
- 10 piece Pre-Cooked chestnuts
- 5 tablespoon Cranberry jam
- Clarified butter
The Buchteln
- For the chestnut balls, salt the flour, add a little sugar, stir in the dry yeast and knead together with the melted butter, yolks and lukewarm milk with a dough hook or by hand to form a smooth yeast dough.
- Cover with a cloth and let rise in a warm place for about an hour until the dough has almost doubled in volume. Then knead the dough one or two more times and let it rise again until it has a nice, smooth consistency.
- Fall onto a clean, floured surface and press it wide with your hands. Tear off small pieces of the dough and put some coarsely chopped chestnuts and jam in the middle of each Buchtel and press together well. Brush the Buchtel all around with melted clarified butter and place in a small baking dish well greased with clarified butter.
- Let rise again briefly (until the dough has risen to just about the edge of the pan) Bake in the preheated oven at 160 ° C bottom heat for 6 – 8 minutes (this way the dough can rise a little and the Buchteln become nice and crispy on the bottom). Then turn on the top heat and bake the Buchteln for about 15 minutes at 170 ° C.
- Finally switch off the top heat again and leave the Buchteln in the oven for another 5 minutes.
The venison schnitzel
- Cover the venison schnitzel with a piece of cling film and carefully pound it thinly with a meat tenderizer. Briefly blanch the spinach in salted water, squeeze it out well and place on the schnitzel. Thinly slice the mozzarella and place on top of the spinach.
- Now shape the schnitzel into a roulade and wrap in the thinly sliced bacon. Fry well all over in hot rapeseed oil until the bacon is fried and crispy. Give away the leaked fat.
The cognac sauce
- For the cognac sauce, remove the pan from the heat and quickly deglaze with the cognac, pour in some soup and add chocolate jam. Cover and let reduce slightly for approx. 5 to 8 minutes. If the juice is too thin, thicken with a little whipped cream.
- Put the sauce on preheated plates. Cut the roulade diagonally and place on the saucepan. Take the chestnut bellies out of the mold and place on the plate or serve with the casserole dish.
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