so i am trying my hand at venison rouladen
i will let you know if its a go or a no go...
so here we go..
take the meat off the ribs and the belly off in one big sheet..
mine was a little chopped up and in 3 pieces so i just laid them out in a rectangle and went for it..
lay it out flat
salt and pepper
cover with mustard
cover in bacon strips
add about half a sliced onion
add about a handful or more to your liking of pickled jalapenos peppers. (mine are sliced jala's in some left over Jaemor farms leftover pepper juice.)
roll it up and tie it with bakers twine
sear on a in a little olive oil grill til browned. i used my blackstone.
in a pot take a few carrots and a onion or so and cook til the onions start getting soft
put the meat in the pot and almost cover with beef broth..
bring it to a simmer and then....wait, and wait and wait every now and then check the liquid level and make sure the rouladen is at least half way covered..
when i said wait, i meant it.. 5 to 7 hours...
so i have a few pics that i will post in a minutes and some after i plate it..
i have hopes for it, and am not sure at the same time.. lot of fat on the belly and rib meat that cant be trimmed off. so i am hoping it wont be waxy..
Bob
p.s,
dont try and cut the tip of your thumb off with the cool new knifes you wife got you for Christmas.. its not cool....
thanks for looking and hopefully its a new use for a piece of meat that is grinder or just wasted...
i will let you know if its a go or a no go...
so here we go..
take the meat off the ribs and the belly off in one big sheet..
mine was a little chopped up and in 3 pieces so i just laid them out in a rectangle and went for it..
lay it out flat
salt and pepper
cover with mustard
cover in bacon strips
add about half a sliced onion
add about a handful or more to your liking of pickled jalapenos peppers. (mine are sliced jala's in some left over Jaemor farms leftover pepper juice.)
roll it up and tie it with bakers twine
sear on a in a little olive oil grill til browned. i used my blackstone.
in a pot take a few carrots and a onion or so and cook til the onions start getting soft
put the meat in the pot and almost cover with beef broth..
bring it to a simmer and then....wait, and wait and wait every now and then check the liquid level and make sure the rouladen is at least half way covered..
when i said wait, i meant it.. 5 to 7 hours...
so i have a few pics that i will post in a minutes and some after i plate it..
i have hopes for it, and am not sure at the same time.. lot of fat on the belly and rib meat that cant be trimmed off. so i am hoping it wont be waxy..
Bob
p.s,
dont try and cut the tip of your thumb off with the cool new knifes you wife got you for Christmas.. its not cool....
thanks for looking and hopefully its a new use for a piece of meat that is grinder or just wasted...
