Stewed Roe Deer Roulades

Clean the venison cutlets well and season with salt and pepper. Sauté shallot cubes and chopped garlic in butter. Add the finely chopped herbs and sauté briefly. Bind with sour cream and breadcrumbs, season with salt and pepper and spread the resulting filling on the venison cutlets. Form roulades from the venison cutlets, wrap them with bacon and tie them with kitchen twine. Brown the roulades in clarified butter, deglaze with venison stock or beef broth, cover and let simmer for 40 minutes. Remove the roulades from the sauce and let it reduce a bit. Whisk sour cream with flour, stir in and boil down the sauce until creamy. We recommend Schupfnudeln or potato croquettes as a side dish.

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