Best Venison Rouladen Recipes

Roast of Venison with Remoulade and Fried Onion Rings image

Provided by Food Network

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12

3 pounds venison top round
Salt and freshly ground black pepper
2 tablespoons vegetable oil, as needed
1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root
2 tablespoons mayonnaise
1 teaspoon curry powder
Salt and freshly ground black pepper
2 yellow onions, thinly sliced
All-purpose flour, as needed
Oil, for deep frying
Salt
Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed

Steps:

To make the Venison: Preheat the oven to 350 degrees F.
Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices.
To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl. Add the mayonnaise and curry powder and mix. Season with salt and pepper, to taste.
To make Fried Onion Rings: Pour the oil for frying into large pot to depth of 2 inches and heat to 375 degrees F. In a bowl, toss the onion rings with the flour. Working in batches, fry the onion rings until crispy. Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt.
To serve, spread the bread slices with the remoulade and top with the venison and onion rings.

Venison Rouladen image

Provided by Sa-Tina

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 venison tenderloins (1/2 inch thick) or 6 cubed venison steak
1/2 teaspoon salt
1/4 teaspoon pepper
6 slices bacon
3 dill pickles, halved or quarted (depending on size)
2 tablespoons vegetable oil
2 cups water
1 medium onion, chopped
2 tablespoons minced fresh parsley
2 teaspoons beef bouillon granules (optional)
1/4 cup all-purpose flour
1/2 cup cold water
1/2 teaspoon browning sauce (optional)

Steps:

Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. In a skillet, heat oil over medium-high heat. Brown beef on all sides. Add water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. For gravy, skim fat from drippings. Combine flour, cold water and browning sauce; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 6 servings.

Nutrition Facts : Calories 177.1, Fat 14.9, SaturatedFat 4, Cholesterol 15.4, Sodium 802.6, Carbohydrate 7.5, Fiber 0.8, Sugar 1.9, Protein 3.6

Jalapeño Rolled Venison Loin image

Yield serves 4

Number Of Ingredients 11

1/4 cup olive oil, plus more for the pan
1/4 cup red wine vinegar
1/4 cup diced onion
4 garlic cloves
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground white pepper
1 (2-pound) venison backstrap (loin)
1 (8-ounce) package cream cheese, softened
3 jalapeño peppers, seeded and diced

Steps:

In a large bowl, combine the olive oil, vinegar, onion, garlic, salt, cumin, chili powder, and white pepper.
Slice halfway through the loin down the length of the loin. Lay the sliced loin on a piece of plastic wrap. Cover with another piece of plastic wrap. With a meat mallet or pounder, flatten the loin to an even thickness, about 1/4 inch. Remove the plastic wrap and put the venison in the bowl with the seasonings. Cover and refrigerate for at least 1 hour and up to 8 hours.
Remove the venison from the marinade and discard the marinade. Lay the venison out flat and pat the surface dry with paper towels. Spread the cream cheese over the top of the meat. Sprinkle with the jalapeños. Roll up the venison to form a long log and secure with toothpicks if needed.
Heat an oiled grill pan over medium heat until hot. Add the venison and cook for 8 minutes, turning often, or until the center reaches 165°F. Transfer the venison to a cutting board and let stand for 2 minutes before slicing into rounds. Serve at once.