Variety Meats: Game Roulades by Recipe Cottage

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	Game Roulades

		GAME ROULADES 6 thin slices of venison steak 1 kg minced venison 50 g ham, or bacon 1 small onion, chopped 1/4 tsp muscat Freshly ground pepper, a little salt 1 egg 50 ml milk 2 tblsp margarine 200ml light cream 200ml water 6 slices Ski Queen brown cheese (Norwegian goat cheese) 2 tblsp margarine 2 tblsp flour Freshly ground pepper, salt to taste. Flatten the the venison steaks lightly with a meat mallet. Mince the ham or bacon fat in the food processor with onion, spices and egg. Mix with the venison mince and stir in the milk gradually, season. Divide the mixture evenly between the steaks and roll them up and fasten with toothpicks. Brown the roulades on all sides, pour in the cream and water; add the brown cheese and season; cover and simmer on very low heat for 30 minutes. In a separate saucepan melt butter, add flour and stir until the mixture is russet brown, strain in the pan juices from the roulades until you get a light consitency, add with more milk if too thick, and stir over low heat until the sauce thickens, season. Replace the roulades in the sauce and serve, heat through, and sprinkled with chopped parsley.