Venison Roll-Ups

If you’ve ever had German rouladen, you’ll recognize the technique here: thin slices of meat, a savory filling, rolled tight, browned, and braised until everything melts together.

Venison or elk round steak gets pounded thin, spread with a layer of sausage meat, then wrapped around quartered carrot sticks.

Tied with string (or pinned with toothpicks), each roll-up gets a light flour dusting and a hard sear in hot shortening before settling into a covered pan with water for a long, gentle braise.

Two hours later, the tough round steak has given up all resistance, the sausage has basted the meat from the inside, and the carrots are perfectly soft at the center of every roll.

Pro Tips

• Pound the steaks thin and even. Thick spots won’t roll cleanly and will cook unevenly.
• Spread the sausage in a thin, even layer. Too much filling and the rolls won’t hold their shape.
• Tie with kitchen string for the most secure hold. Toothpicks work in a pinch but can shift during braising.
• The braising liquid left in the pan makes a great gravy. Thicken it with a bit of flour or cornstarch and pour it over the sliced roll-ups.