For the main course of our venison menu, Petr shows us how to prepare a roasted roulade of deer back. And we'll have a delicious rosehip sauce to go with it.
Ingredients for the venison roulade:
800g deer back
160g bacon
200g mushrooms
4 eggs
bowl of spinach leaves
seasoning for minced meat
salt
Ingredients for Wild Plum Rice:
150g red rice
200g basmati rice
160g rosehip
120g prunes
120g apples
salt
butter
vinegar
Ingredients for Tyrolean rosehip sauce:
80g onions
300g root vegetables
160g rosehip marmalade
60g mustard
40g butter
300ml broth
160ml sour cream
salt
wild spices
More on our website:
eshop.salente.eu/salente-mixi...