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.
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!
And a bunch of toothpicks to secure the rolled moose meat.
Arrange your meat slices on a cutting board and spread the mustard all over the exposed side of the meat.
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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