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Venison rolls with apple filling

Recipe from: 8/8/1991 12:00:00 AM
Ingredients 9
Servings 4


  • 4
    slices venison
  • salt and pepper
  • 1
    onion, sliced
  • 1
    large carrot, scraped and grated
  • 2
    apples, peeled and grated
  • oil for frying
  • 300
    dry red wine
  • 50
    apple purée
  • few apple slices fried in butter


Tenderise the meat slices (each about 1 cm thick, cut from the leg) with a meat mallet until they're slightly thinner. Sprinkle with salt and pepper to taste. Sauté the onion in oil until soft. Add the grated carrot and apple and stir-fry gently. Season lightly with salt and pepper. Divide the mixture into four portions and spoon a portion on top of each slice of meat. Roll up the meat slices and secure with toothpicks. Heat oil in a pan and brown the meat rolls. Reduce the heat and add the red wine and apple purée. Season with salt and pepper. Cover and simmer for 20 minutes or until soft. Arrange the rolls on a serving platter and remove the toothpicks. Reduce the sauce by about one third and pour over the rolls. Serve with fried apple slices. Serves 4.


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