Drunken Venison Rolls
⏳ Time
1 hour 30 minutes + 12 hours
🥕 Ingredients
11
🍽️ Servings
5
Description
Mashed potatoes or sautéed and caramelized baby carrots, for example, with raisins, make a great side dish. A sweet accent can be well balanced with dry wine.
Ingredients
- Venison - 14.1 oz
- Thyme - 1 teaspoon
- Rosemary - 1 teaspoon
- Prunes - 5.3 oz
- Walnuts - 5.3 oz
- Cognac - 1.8 oz
- Apple Cider Vinegar - 1 teaspoon
- Red Grape Juice - 1 cup
- Vegetable Oil - 3 fl oz
- Cinnamon - a pinch
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the venison fillet into slices, drizzle with oil, and rub in salt, pepper, thyme, and rosemary. Add a couple of cloves to the marinade. Leave it overnight in a cool place, but not in the refrigerator, covered with a light weight.
Step 2
Chop the prunes and walnuts. Soak them in cognac and apple cider vinegar, add a cinnamon stick, and let it steep for two hours before cooking.
Step 3
Remove the meat and, if possible, scrape off any visible spices. Tenderize it. It’s best to visualize the future rolls while cutting and tenderizing the pieces.
Step 4
Place a spoonful of the mixture in the center of each roll, roll them up, and secure with toothpicks.
Step 5
Prepare a ceramic baking dish.
Step 6
In a skillet, sauté the rolls in a small amount of oil until browned. Transfer them to the dish. Pour in half a cup of wine, preferably warmed. Cover with foil, making about 20 holes in it with a toothpick. Place in a preheated oven at 356°F.
Step 7
Pour the wine into the skillet, stirring and scraping up any bits stuck to the pan, and reduce to a sauce consistency.
Step 8
Remove the meat after half an hour. The wine in the dish should have evaporated, and the sauce will be just right.
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