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Author Topic: Deer Rouladen Step by Step  (Read 1689 times)

Offline Duneman101

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Deer Rouladen Step by Step
« on: January 03, 2011, 11:54:02 AM »
This is for Big58Cal, he asked for step by step instructions on making the Rouladen...  I got everything but the cooking process and finished product... Sorry! 

Ingredients:
Thin sliced beef or venision cut with the grain 1/4-1/3 inch thick, 3-6 inches wide and roughly 8-10 inches long...  i find that a fillet knife or a really sharp long slender blade works best, or take a roast to your local butcher and he can use the band saw.
Mustard
Fine chopped onion
regular bacon
dill pickle spears cut in half lengthwise
Toothpicks
butter
seasoning salt or rub or salt and pepper


First ya gotta lay out all of the ingredients, the only thing missing here is the pickle spears.



use a fork to spread a little mustard on the meat.  i'd say about a tablespoon went on this piece, you can really put as much as you want, the more the better in my opinion.



sprinkle a little onion on the mustard, this is also optional for those that don't like onions.



cut bacon to size to mostly cover the meat and put pickle spear across.



start rolling like a cigar or doobie!   :uglystupid2



poke a toothpick through it if you use the pickle be sure to spear it otherwise it'll slip out while cooking.



i coat mine liberally in famous daves rib rub before cooking, you can use salt and pepper or what ever you like...  I put a third toothpick in the one that contain onions because half of my family dislikes onions for some stupid reason.



Pan fry in butter and olive oil till dark brown on all sides.  i will usually brown the top and bottom then pull the toothpicks to brown the sides.  i also like to dip mine in tarter sauce, horseradish or mustard, but they are great with out any dip at all.  if you like gravy, add a cup of warm water or beer to the drippings and scrape all the brown bits off the bottoom of the pan add some salt and pepper, and let this boil down while constantly stirring, once reduced about 1/3 add a pinch of cornstarch and 1/2 cup or heavy whipping cream or milk stir in good take off of the stove and let sit...  serve with potatoes or fries.
Only dead fish swim with the current!

Offline Ks_Sniper

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Re: Deer Rouladen Step by Step
« Reply #1 on: January 03, 2011, 01:30:12 PM »
Sounds great, Dune. O0
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Offline 2Nutz

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Re: Deer Rouladen Step by Step
« Reply #2 on: January 04, 2011, 02:40:18 AM »
Im hungry all ready!  O0 O0
Still killen and grillen!!!

Offline John Andrews

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Re: Deer Rouladen Step by Step
« Reply #3 on: January 04, 2011, 08:22:36 AM »
 O0 O0 O0 O0 O0 LOOKS GOOD!
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Offline Big58cal

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Re: Deer Rouladen Step by Step
« Reply #4 on: January 04, 2011, 09:59:47 AM »
Thanks man!  O0  That looks awesome!  I'm going to have to get some deer out of the freezer and give it a try.  O0
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In all seriousness, the Marlin is a great rifle, too. I own a Model 60, one of the best rifles ever made.
Brownings are nice, but in terms of quality AND accuarcy AND ruggedness, it's hard to beat the Marlin.
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Offline Duneman101

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Re: Deer Rouladen Step by Step
« Reply #5 on: January 04, 2011, 10:15:20 AM »
Hope it was good enough pics to get the idea, when i finished cooking and eating them i said, DANG!!! i forgot to get pics... 
Only dead fish swim with the current!

Offline Big58cal

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Re: Deer Rouladen Step by Step
« Reply #6 on: January 04, 2011, 10:38:02 AM »
Yeah, they'll do.  :wink:  The process of making them was what I was a little fuzzy on.

Have you tried Emeral's Kicked Up Horseradish Mustard?  That stuff is awesome on deer salami & summer sausage. O0  I bet it would be just the ticket for this stuff.  :twisted:
The only purpose of bread is to hold meat!

John Andrews Is My Hero!

In all seriousness, the Marlin is a great rifle, too. I own a Model 60, one of the best rifles ever made.
Brownings are nice, but in terms of quality AND accuarcy AND ruggedness, it's hard to beat the Marlin.
California sucks that's it.

 


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