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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.

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