Venison Rouladen Recipes

GERMAN ROULADEN

German Rouladen image

Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.

Provided by Ron Oldham

Categories World Cuisine Recipes European German

Time 1h30m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

Steps:

Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g

VENISON ROULADEN

Venison Rouladen image

My father took an old german recipe he found in a Taste of Home Magazine and converted it from beef to venison. You can use beef round steak or cubed steak. Venison naysayers loved this and could not believe that it was venison. We have converted many a person. The vinegar from the pickle tenderizes the meat to perfection.

Provided by Sa-Tina

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 venison tenderloins (1/2 inch thick) or 6 cubed venison steak
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
3 dill pickles, halved or quarted (depending on size)
2 tablespoons vegetable oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules (optional)
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce (optional)

Steps:

Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. In a skillet, heat oil over medium-high heat. Brown beef on all sides. Add water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. For gravy, skim fat from drippings. Combine flour, cold water and browning sauce; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 6 servings.

Nutrition Facts : Calories 177.1, Fat 14.9, SaturatedFat 4, Cholesterol 15.4, Sodium 802.6, Carbohydrate 7.5, Fiber 0.8, Sugar 1.9, Protein 3.6

EASY GERMAN BEEF ROULADE

Easy German Beef Roulade image

Make and share this Easy German Beef Roulade recipe from Food.com.

Provided by LAURIE

Categories Roast Beef

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs beef flank steak
4 teaspoons heavy German mustard or 4 teaspoons Dijon mustard, will do
6 slices bacon, diced
3/4 cup chopped onion
1/3 cup chopped dill pickle
1/4 cup flour
1 (13 3/4 ounce) can beef broth

Steps:

With meat mallet or rolling pin, flatten meat to about a 10x8 rectangle.
Spread with mustard.
In large skillet on medium high heat, cook bacon and onion til bacon is crisp.
Pour off fat reserving 1/4 cup in skillet.
Spread bacon mix over meat.
Sprinkle pickle on top.
Roll up meat from short end and secure with string or turkey pins.
Place meat roll in skillet over medium high heat in reserved bacon fat and brown on all sides.
Remove to 13x9 baking dish.
Stir flour into fat in skillet and blend until smooth, gradually stirring in beef broth.
Cook and stir over medium heat until thickened.
Pour sauce over beef roll.
Cover and bake at 325 degrees for 1 1/2 hours or until done.
Let stand 10 minutes before slicing.
Skim fat from sauce, strain and serve with meat.

Nutrition Facts : Calories 298.2, Fat 14.4, SaturatedFat 5.6, Cholesterol 97.3, Sodium 438.8, Carbohydrate 6.1, Fiber 0.6, Sugar 1, Protein 33.7

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