I am born in Germany, but lived most of my 80 years in Canada. Rouladen meat is normally tough and dry, but full of flavour. In order to cope with dry meats, particularly venison, Germans usually add fat bacon in slices or wedges.
I do not particularly care for bacon unless it is lean, crisp and drained of most fat. Thus I devised my own filling. I use approximately equal parts by weight of diced, preferably old, cheddar or similar, a diced hard boiled egg and diced fresh onions.
I prepare this a day ahead by sauteing the onions golden brown, then add the cheese and eggs, stir it all until it forms a nice goo and let it cool to be used the next day. The next day I spread some Dijon mustard on the meat, my goo over that, add a thin slice of pickles, roll it all up (folding in the ends of the rolls) and secure it.
This is a lot of work and I cannot be bothered to do that often. Accordingly I prepare a whole badge of these things, set aside those earmarked for immediate consumption, wrap the rest individually in saran and freeze them.
The ones set aside, should be prepared as in this recipe, but simmered for AT LEAST 1½ hours. As I said rouladen meat is generally tough and you want it to "melt in your mouth".
Oh, and another note: If you decide to go the route of my filling, make lots of it. Anything left over can be used as spread or condiment for all kinds of dishes.
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I am born in Germany, but lived most of my 80 years in Canada. Rouladen meat is normally...