Venison Rolls

venison rolls

Venison Rolls

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Venison Rolls is a mouth-watering delight you can enjoy any time of the year. This recipe is a favorite in many households, and it's easy to make.
Servings: 4
Calories: 538


  • 4 venison leg steaks each weighing 5 oz
  • 1 onion grated
  • 5 tablespoons oil
  • 2 tablespoons red wine vinegar
  • 1/2 green pepper deseeded
  • 1 small pickled cucumber
  • salt
  • 1/2 green pepper deseeded
  • 1 teaspoon crushed green peppercorns
  • 3 ounce thin rindless rashers fat bacon
  • 8 floz game stock
  • 4 floz creme fraiche
  • 1 tablespoon chopped parsley


  • Cut off any skin from the venison. Grate the onion, stir it into 4 tablespoons of the oil and the vinegar, then marinate the steaks in the mixture in a covered bowl in the refrigerator for 24 hours.
  • Cut the green pepper and cucumber into strips.
  • Dry the venison and sprinkle one side of each steak with salt, cayenne and the crushed peppercorns. Arrange the strips of pepper and cucumber diagonally across the steaks.
  • Dice two rashers of bacon and sprinkle the pieces over the steaks.
  • Roll up the steaks, wrap them in bacon rashers and secure with skewers.
  • Bring the stock to the boil. Fry the rolls quickly in the remaining oil, then add the stock, cover the pan and simmer for 40 minutes.
  • Remove the venison from the pan and keep it hot.
  • Thicken the sauce with the creme fraiche and stir in the parsley. Pour the sauce over the rolls before serving them.
  • Serve with: Potato Croquettes, and some fresh broccoli spears.
Calories: 538 kcal
Carbohydrates: 9 g
Protein: 47 g
Fat: 34g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 493 mg
Potassium: 824 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 389 IU
Vitamin C: 30 mg
Calcium: 36 mg
Iron: 6 mg
Ingredients Game, Venison
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