Venison rolls with Mushroom Stuffing and Lingonberry Sauce
A great Scandinavian dish combining tender venison with a tasty mushroom filling and a slightly tart lingonberry sauce. When cooking the rolls, fry the meat on the seam to seal it so the roll will not open. You can use frozen lingonberries also, just thaw them before cooking or they can be replaced with cranberries. Shiitake can be replaced by any other mushrooms.
Serve with a green salad, mashed potatoes or simply with vegetables. And a shot of
vodka or schnapps!
Venison rolls with Mushroom Stuffing and Lingonberry Sauce Recipe
By Published: January 16, 2014
- Prep: 10 mins
- Cook: 45 mins
- Ready In: 60 mins
A great Scandinavian dish combining tender venison with a tasty mushroom filling and a slightly tart lingonberry sauce. When cooking …
Ingredients
- 300 g (0.7lb) venison fillet
- 10 shiitake mushrooms
- 2-3 shallots
- 1 clove of garlic
- 2 strips bacon
- 1 tomato
- 2 tbsp lingonberry jam
- 30-40 g (1.4oz) cheese grated
- 2 tbsp red wine
- salt, pepper to taste
Instructions
- Cut the meat into 2 parts, lightly tenderize, then sprinkle with salt and pepper. Finely chop the bacon strips, onion, garlic and mushrooms. Fry the onion in vegetable oil with mushrooms and garlic, add the bacon in the end, stir and cook for 2 minutes. Let cool.
- Put the stuffing on the layers of meat, sprinkle with grated cheese, roll and fasten toothpicks. Fry the rolls for 3 minutes on each side in a frying pan over medium heat, then put the rolls on a baking sheet and cook in an oven for about 25 minutes at 205'C (400F) or until the meat is cooked through.
- To prepare the sauce, dip the tomato in boiling water for 30 seconds, then cool in cold water, peel and cut into small cubes. Fry the tomato along with lingonberries in the same pan where you prepared the meat. Season with salt and stew about 4-5 min over medium heat, add the wine and cook an additional 1-2 minutes. Cool the sauce and slightly press through a sieve.
- Put the rolls on a plate and pour the lingonberry sauce on top.
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