Venison roulade with porcini mushroom filling

Ingredients for 4 servings:

• 700 g venison (fresh venison topside)
• 200 g bacon (belly bacon)
• 4 leaves savoy cabbage, large
• 300 g porcini mushrooms, fresh or frozen
• 150 g onion(s)
• Salt
• pepper
• Spice mix for game
• Caraway seeds
• 800 g Brussels sprouts, fresh or frozen
• 100 g butter
• 1 pinch of nutmeg
• Salt
• pepper
• 550 g potatoes, boiled
• 2 eggs
• 30 g potato flour
• Salt
• nutmeg
• White bread, diced, toasted
• 150 g cranberries, fresh or frozen
• 60 g sugar
• 100 g cream
• Juniper berry(s)
• Salt
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with Brussels sprouts, potato dumplings and cranberry cream

Cut 4 roulades from the topside of venison and flatten them thinly, season with salt, pepper, and game spices, top with slices of bacon, finely chop the porcini mushrooms, sauté them in bacon and diced onions, season with salt, pepper, and caraway seeds, place the mixture on the roulades and roll them up, remove the stalks from large blanched savoy cabbage leaves and wrap them around the roulades, and cook in a casserole dish in the oven at 125°C. Blanch the Brussels sprouts, then toss them in melted butter and season. Finely grate the cooked potatoes, mix them with the eggs, starch, salt, and nutmeg to form a dough, and form a roll. Divide the rolls equally, place toasted white bread cubes in the center, and shape the dough into dumplings, then cook in salted water. Add the juniper berries, cranberries, sugar, and cream to the roulade juices and let them reduce slightly. Puree the sauce in a blender, season with salt and pepper and pass through a fine sieve.