Recipe: Venison Rouladen

by
posted on March 3, 2017
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
fenson_vension_roul_f.jpg

I start most of my days thinking about food, which allows me to mentally plans meals with sufficient time to thaw meat and check to ensure ingredients needed are at hand. Some days, I undertake bigger projects and making jerky one day led to a simple and effective way to make delicious rouladen.

Rouladen are made from large, thin pieces of meat cut from round roasts. The grain of the meat is distinct and helps hold the thinly cut pieces intact. Historically, people making rouladen would ask a butcher to cut a round roast into rouladen at the shop, or try to do it by hand at home. However, using a Hi Mountain jerky board and knife to cut up meat for making jerky was an eye opener and gave me the idea to use the board to cut perfect rouladen with the same accuracy as a butcher and meat slicer.

I immediately found a round roast, thawed it and went to work cutting it into rouladen for dinner. It was quick and easy and didn’t take any fancy ingredients we wouldn’t have in our cupboard or fridge.

The way rouladen is layered with ingredients, browned to perfection, then roasted in gravy adds incredible layers of flavor that leave you wanting more. My suggestion is to make lots, as they taste even better the next day when heated up.

Any type of venison works with this recipe and those unfortunate enough to have to buy their meat usually use beef. It is a German dish, where variations to the recipe exist from different regions of the Mother land. I’ve been told by some that you must include boiled egg, while others insist they should be forbidden. Some like the pickles cut into spears, while others chop them finely to match the other layered ingredients. Any way you slice it, the recipe is one you’ll want to save to impress family and friends. It also provides a great option for utilizing the dense round roasts you work so hard to put away for special occasions.

Rouladen’s Wild Side

Ingredients
• 2- to 3-pound elk, moose or bison roast (inside, outside or center round roasts are ideal)
• 4 Tbsp grainy mustard
• 1 large red onion, finely chopped
• 2 dill pickles, cut into quarters lengthwise
• 8 slices bacon
• salt and pepper to taste
• 2 Tbsp vegetable oil or lard
• 1 cup red wine
• 1 cup beef stock
• 2 Tbsp flour
• 2 hard boiled eggs (optional)

Directions
1. Preheat the oven to 350 degrees Fahrenheit

2. Slice the roast lengthwise with the grain into ¼ inch thick pieces or sheets. Using a jerky board with the depth set to ¼ inch will ensure uniform thickness throughout.

3. Spread 1 tsp of mustard on each piece of meat. Dice one slice of bacon and spread evenly over the mustard.

4. Add 1-2 Tbsp of chopped onion on the bacon and lay a ¼ spear of dill pickle across one end of the meat. Season with pepper.

5. Starting at the end with the pickle, roll up each rouladen tightly and secure with turkey pins or toothpicks.

6. Heat the oil in a heavy-bottomed Dutch oven to medium-high and brown the rouladen on all sides. Remove the rouladen and set them aside to make the gravy in the same pot.

7. Add the beef stock, then scrape all the caramelized bits from the bottom of the pot to deglaze it. Reduce the heat to a low simmer, sift in the flour and cook for 1 minute, stirring often. Stir in the red wine.

8. Add the rouladen back into the pot, put the lid on, and bake in the oven for 45 minutes.

9. Serve rouladen and gravy with mashed potatoes or potato dumplings and red cabbage or a green salad.

Variation: finely chop the pickle and add a chopped hard-boiled egg when layering it over the onions.

Latest

LEDE Thompson Center
LEDE Thompson Center

Thompson/Center Arms Celebrating 60th Anniversary

Thompson/Center Arms is celebrating its 60th anniversary in 2025. Since 1965, T/C Arms has built a legacy rooted in the pioneering spirit of American hunters.

Federal Ammunition Awards 2025 Tom Knapp Memorial Scholarships

Federal Ammunition recently awarded the 2025 Tom Knapp Memorial Scholarships to two 4-H shooting sports teen ambassadors: Lucy Evans from Georgia and John Bruner from Pennsylvania.

Head to Head: 7x57mm Mauser vs. .30-06 Springfield

I’ve had more than a few requests for this Head to Head, so I figured it was high time to pit two of the early 20th century’s most popular military cartridges against one another. Let's dive into the 7x57mm Mauser vs. the .30-06 Springfield.

NRA Hunter Education FREE Online Course Now Available in Louisiana

The National Rifle Association of America’s award-winning free Hunter Education online course is now available in the State of Louisiana, the latest addition as NRA works to make the course available to hunters in all 50 states.

Moultrie Updates Line of Game Feeders

Moultrie has expanded the capacity of its line of feeders, and bettered the cameras' integration with the company's connected technology to streamline the feeding process.

Building the Ultimate Elk Bow

Elk are remarkable creatures that dwell in some of the most hellish landscapes on earth. An elk bow needs to be tough, light, and ultra-accurate. Here's how to build the right one for you.

Interests



Get the best of American Hunter delivered to your inbox.