Elk Rouladen

[M@G]

Here’s one of my favorite recipes:

Cut a large roast into 1/4” thick strips like your making jerky.
Salt and pepper both sides and spread Dijon mustard on top side.
Place sliced pickles, bacon and onion across the strips. Roll up and secure with a toothpick.
Brown on all sides in a pan with a little oil

Once browned, put the Rouladen into a roasting pot and set aside.
Add whatever bacon and onion left behind to the pan and add beef stock, at this point you can thicken the stock with a little roux or just flower. Pour enough into roasting pot to cover around 3/4 of the way. Bake in oven for 1.5 hours at 350 F.
Remove and enjoy. Potatoes are a required side dish.


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[calgarychef]

Yummy stuff! I’m always amazed how much the meat shrinks

[Grizzly Adams]

My mouth is watering, mother and wife both used to make them. About as good as it gets. Did you hammer the meat to tenderize it ? should just about melt in your mouth.


Grizz

[dodgeboy1979]

My Baba makes them with beef, no mustard and she tenderizes the beef with a meat hammer. I love those little pieces of goodness.

[M@G]

I’ve never tenderized them before, might have to try that next time I use beef. The Elk is really tender as it is tho. Mmmmm meat candy.


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[BEL]

This is one of my family favs. Taught to me by an East German escapee 45 years ago. My daughter, when she wants to showcase wild meat, prepares this for her guests. Never fails. Don’t really like your method but everyone has different tastes. I applaud you for posting this. I am posting my method differences for others who have different tastes. I use yellow mustard rather than Dijon and sprinkle garlic powder on the pounded meat with the salt and pepper. I use round steak pounded down to about 1/4”. I add a piece of celery to the roll up along with your additions. I brown mine in bacon fat—all sides. I top the rouladen with bacon, some mushrooms and add celery on the sides. Then I bake. With the additions to the top there is usually enough liquid for gravy. We dont make gravy.
A great recipe. Not knocking your recipe, only adding mine. Even better the next day. BEL

[M@G]

Sound like delicious additions/variations BEL. Might have to try that too. This was taught to me by my Oma, also an East German escapee. Those Germans have their food figured out for sure. Bacon, pickles, onions and meat? How can you go wrong?


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[sns2]

Thanks guys. Looks delish!

[Lefty-Canuck]

My Mom made a fabulous rouladen.

LC

[BEL]

MG, what kind of pickles do u use? I like Polska ogorski. Thanks for posting this recipe. BEL

[omega50]

Some variations over the years, I usually sour the gravy with some pickle juice. Occasionally I add some Banana Pepper rings to the filling and sour with the Pepper Juice. And depending who is coming for dinner I will brush the meat very lightly with Horseradish before rolling.

Generally I butt 4 to 6 rolls in a row on my cutting board and run 2 wooden skewers about one inch inboard of the open ends on each side through the entire lot at once,This allows me to sear and flip much more easily and saves the step of having to individually toothpick each Rouladen and retrieve the toothpicks at service. In industry I was making Rouladen for banquets generally for 150-200 people at a time and using individual toothpicks was time prohibitive and dangerous if I would have missed pulling one.

[BEL]

I like the idea of butting several together. I have done the juice thing in the past as I like the sour taste. That is why I questioned the OP regarding pickles. Thanks for yr input. BEL

[M@G]

Originally Posted by BEL

MG, what kind of pickles do u use? I like Polska ogorski. Thanks for posting this recipe. BEL

That’s the brand I use.


Matt

[omega50]

Originally Posted by BEL

I like the idea of butting several together. I have done the juice thing in the past as I like the sour taste. That is why I questioned the OP regarding pickles. Thanks for yr input. BEL

I usually put up 2 jars of Spicy Double Garlic Dills with horseradish root specifically for Rouladen every year.