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.
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.
Strained liquid and thickened slightly. Very good for a tougher cut. The vinegar of the sour pickle is smoothed out by the braising liquid.
Rinderrouladen is new to me, but I love the idea of stuffing thin meat slices with mustard, bacon and sour pickles!
I've saved this to my hard disk and I will be making it with moose.
Thank you very much for posting this TimberRunner!
