Amazing German Moose Rouladen

What exactly is moose rouladen. Roulade is described as filled rolled meat or pastry, it is a traditional dish common to Germany, Poland and the Czech Republic.

Serving of German Moose Rouladen, served with Butternut Squash and Garlic Mashed PotatoesServing of German Moose Rouladen, served with Butternut Squash and Garlic Mashed Potatoes

Many foodies believe the first versions of rouladen we made either from pork or venison, in this recipe we will use moose meat which is a member of the deer or venison family.

If you search you will find many recipes for beef rouladen but not a lot of moose recipes where meat is filled then rolled.

One of the best cuts I could recommend for making this recipe is top round. The best practice is to remove all gristle and silver skin and slice it very thinly. I find that if the meat is still a bit frozen it is easier to control while trying to cut it thin. Use a very sharp knife and be careful!

What You Need to Make Moose Rouladen

  • 8 ounce top round moose steak sliced 3/16 to 1/4 inch thick (ideally about 3 inches wide by 4 inches long)
  • Dijon mustard - smooth or grainy
  • 4 slices thick bacon cut in half
  • 1/2 cup minced dill pickles
  • 1/2 large onion minced
  • 2 tablespoons of grapeseed oil
  • 8 ounces of organic beef broth
  • 1 cup of water
  • 1 1/2 teaspoons of paprika
  • 1 1/2 teaspoons of salt
  • Freshly ground black pepper

And a bunch of toothpicks to secure the rolled moose meat.

For the Thickening of the Gravy

  • 2 tablespoons of all-purpose flour
  • 1/2 cup water

Arrange your meat slices on a cutting board and spread the mustard all over the exposed side of the meat.

Amazing German Moose RouladenAmazing German Moose Rouladen

Sprinkle the onions evenly over the meat. Next top each slice of moose meat with the half slice of bacon then sprinkle the pickles evenly. Finally sprinkle the salt, pepper and paprika.

Carefully roll the meat and bacon and secure the rolls with as many toothpick as deemed necessary to keep the rouldes from falling apart.

Heat the oil in a cast iron pan until shimmering then carefully brown the rolls on all sides. Taking care not to dislodge the toothpicks when handling them.
Add the beef broth, bring to a boil. Reduce heat, cover and simmer for about 30 minutes (turning in the liquid every 10 minutes) until the rolls are tender.

Remove the rolls from the pan and place to one side.

Mix the flour and water (gravy thickener - we shake ours in a jar) and add to the hot liquid. Bring to a boil and stir until thickened. Reduce heat to medium, then return the roulades to the gravy mix. Simmer and turn for another 8 minutes.


We did this recipe and served with butternut squash and garlic, cheesy mashed potatoes! Soooo Good!


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