Elk rinderrouladen and cauliflower puree.

Tough elk shoulder roast cut up and pounded thin, then coated with German mustard, a few onion pieces, 1/2 slice bacon and some sour pickles. Rolled up and toothpicks in.

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Browned rouladen and then started braising liquid with a nice mix of veggies. About 100 min in 325 deg oven with red wine, lamb bone broth, tomato paste and a few bay leaves.

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Strained liquid and thickened slightly. Very good for a tougher cut. The vinegar of the sour pickle is smoothed out by the braising liquid.

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