Rinse meat, dry, pound flat, rub with salt and pepper. Chop onion, garlic and parsley, mix, spread on meat.
Place ham slices on top, spread with pork sausage meat. Roll the roulades, wrap them, brown them with oil in a casserole, pour red wine over them and steam them with the lid closed in the heated oven for 2 hours. Turn occasionally to the other side, baste with roast stock.
Blanch tomatoes, peel and cut into quarters. Clean the mushrooms. Take meat out of cooking pot, wrap in aluminum foil, keep warm.
Add tomato pieces and mushrooms to the stock. Stew gently for 10 minutes. Cut open the venison roulades.
E-kitchen stove: degrees: 160
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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