Venison Roulades.

From a leg of venison cut nice finger thick slices, which are beaten and sprinkled with salt and a little bit of pepper. A quarter kg of fat pork and veal [unfortunately it is not clear whether it should be a quarter kg in total or per type of meat, Sb] is put through the meat machine 2 to 3 times. Now add a whole egg, a little bit of salt, a little bit of grated nutmeg, a little bit of finely weighed green parsley, a few pickled finely weighed truffles or mushrooms (if you don’t have them, you can also take 3 to 4 pieces of well cleaned, finely weighed anchovies), a piece of butter and a little bit of finely weighed lemon peel (sic!), stir everything together quite well, so that a good smooth farce is created. Coat the slices of meat with a finger-thick layer, roll them together and tie them. To prevent the stuffing from squeezing out or running out during roasting, sew the roulades closed at the top and bottom. Now put a little bit of butter in a dish, place the roulades next to each other, let them brown nicely on both sides, add a little bit of grated onion and steam the roulades, adding a little bit of veal bone broth. Now carefully remove the threads, fill the roulades into the jars, pour the sauce over them and sterilize at 100 °C for 50 minutes.

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