Venison roulade

Festive venison roulade stuffed with English bacon and liver. With root Vegetable Recipes and wild spice mix.

Ingredients:

700 g of venison shoulder 200 g of English bacon 200 g pork liver 70 g celery 1/2 l game or beef stock 1 tbsp breadcrumbs 4 pcs of whole peppercorns 4 pcs jalovčinek 2 pcs garlic clove 1 pcs bay leaf 1 pk yolk

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1 pc of carrots 1 pc onion smooth flour butter fat tr>

pepper salt And further: kitchen string

Procedure:

1. Deblanch, wash, debone, cut flat, lightly pound, salt and pepper the venison
2. Grind the liver, add the grated garlic, egg yolk, salt, pepper and thicken with a spoonful of breadcrumbs
3. Lay the slice of meat with slices of English bacon and rub with the liver mixture
4. Wrap the slice of meat, tie with string
5. Fry the roll in fat on all sides and transfer to a baking dish
6. Add the rest of the chopped bacon carrots celery onions, pour a little broth, add spices, salt, pepper and put in a preheated oven
7. During baking pour the broth, when the roll is soft transfer to a cutting board, dust the broth with flour, soften with butter
8. Remove the thread, cut into slices, serve with boiled potatoes and the sauce in which the roulade was baked.

Recommendation:

The roulade can also be made from boar, fallow deer or deer.