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Stuffed Venison Roulades with Porcini Mushrooms & Bacon | Oven-Baked
(0)
120 min
Under an hour
Gurkerl Küche
Ein wahrer Festtagsklassiker der österreichischen Wildküche: Zarte Hirschschnitzel gefüllt mit feinen Steinpilzen und geräuchertem Speck, schonend im Backrohr im aromatischen Wurzel-Rotweinsud geschmort und mit Wildpreiselbeeren vollendet.
Preparation method
Preparation
Preheat the oven to 160 °C conventional heat. Soak the dried porcini mushrooms in about 150 ml of lukewarm water for 15 minutes, then strain (reserving the soaking liquid) and finely chop. Peel and finely dice the onions and garlic cloves. Cut the bacon into thin strips.
Heat 1 tablespoon of clarified butter in a small pan. Sauté half of the diced onions and the bacon until translucent. Add the chopped porcini mushrooms and roast briefly. Season with a little salt and pepper and remove from the heat.
Carefully pound the venison escalopes thin between sheets of cling film. Season both sides with salt and pepper, and spread a thin layer of mustard on the inner sides. Evenly distribute the cooled porcini-bacon mixture over the escalopes, spread 1 tablespoon of wild lingonberries on top, roll up the meat tightly, and secure with kitchen twine.
Chef's tip
For an even juicier roulade, the venison escalopes can also be lined with a paper-thin slice of air-dried bacon before topping.
The reserved mushroom soaking liquid is a natural flavour booster – when straining, make sure to leave any grit or sediment at the bottom of the bowl.
Ingredients
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