Venison Rouladen
- 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)
- 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.
tenderloins, salt, pepper, bacon, dill pickles, vegetable oil, water, onion, parsley, beef bouillon granules, flour, cold water, browning sauce
Taken from www.food.com/recipe/venison-rouladen-353593 (may not work)