Venison Roulade with Red Wine Sauce

Ingredients

• 4 slices of venison shank (for roulades about 150 g)
• Salt
• Pepper
• 3 oil
• 1 tbsp mustard
• 4 slices of ham (thinly sliced, cooked)
• 4 small pickles
• 400 g onions
• 1 rosemary sprig
• 150 ml red wine
• 250 ml meat broth
• 2 large carrots
• 1 tbsp lingonberries
• rosemary

Instructions

1. 1.

   Season the meat slices with salt and pepper. Spread mustard on one side. Slice pickles thinly and place a pickle and a slice of ham on each meat slice. Fold the long sides slightly together and roll from the narrow side, securing the end with a toothpick.

2. 2.

   Peel and finely chop onions. Heat oil in a braising pot and sear the roulades on all sides. Add onions and cook briefly. Pour in wine and broth, add rosemary sprig, cover and simmer gently for about 60 minutes. Remove roulades and keep warm. Remove rosemary, puree the sauce and strain through a fine sieve, season to taste.

3. 3.

   Meanwhile peel carrots, cut them lengthwise into slices and boil in salted water for 8 minutes, then drain.

4. 4.

   For serving, spread sauce on plates, arrange carrot slices decoratively, place roulades on top of the carrots, sprinkle with lingonberries and garnish with rosemary. Serve with mashed potatoes.