Venison Rouladen

Name: Venison Rouladen
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)

13 ingredients

1 steps

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)

Directions

1

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.