1. Sauté the bacon and 50 g onion cubes in butter. Add the apricots and cranberry jam and cook briefly.
2. Plate the meat thinly, lay out flat and season with salt and pepper. Spread the filling on top, fold the meat in on the sides, roll it up and close it with a roulade needle.
3. Season the roulades with salt and pepper on the outside and fry them in hot fat in a casserole. Take out of the pot and set aside. Roast the diced vegetables in a saucepan, add tomato paste and roast briefly. Deglaze with red wine.
4. Put the roulades back into the stock and simmer over medium heat with the lid closed for about 1 hour. If necessary, add a little water in between.
5. When the meat is tender, remove the roulades. Strain the stock, thicken with starch and season to taste. Arrange the finished venison roulades with the sauce. It goes well with red cabbage and potato dumplings or fried potato noodles.
We recommend the Störtebeker Scotch Ale or Störtebeker Stark beer as an accompaniment.
Ingredients |
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Ingredients for 4 persons: 8 slices of venison from the top shell 100 g cranberry jam 100 g carrots, diced 100 g celery, diced 50 g bacon, diced 50 g dried apricots, finely chopped 50 g tomato paste 2 onions, finely diced 500 ml red wine salt and pepper oil |
Braugasthaus - Störtebeker Brauquartier
Störtebeker Brauquartier
18439 Stralsund
Deutschland