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Venison Roulade

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings


  • 2 tablespoons butter
  • 2 lbs thin sliced venison steaks cut in rough rectangles and pounded
  • ½ lb bacon
  • 6-8 whole baby dill pickles
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 2 cups beef broth
  • 1 bay leaf
  • 1 tablespoons flour
  • Fresh Parsley for garnish


  1. Preheat the oven to 375 degrees.
  2. Lay a steak out on the cutting board, and cover with a single layer of bacon. Place a pickle at one end and roll the steak over it in to create a round bundle. Secure it with 1 to 2 toothpicks. Repeat until all the steak is used. Season the outside liberally with salt and pepper.
  3. In a large oven safe pan melt butter over medium-high heat. Add the bundles to the pan and sear each side until browned, about 2-3 minutes each side. Working in batches if needed.
  4. Remove the bundles from the pan and set aside.
  5. Add more butter if necessary and sauté the onion for 2-3 minutes or until it begins to soften.
  6. Stir in the flour and cook for an additional minute.
  7. Deglaze with broth and bay leaf, stirring thoroughly, scraping the browned bits from the bottom. Once the sauce has thickened, about 3 to 4 minutes return the bundles to the pan and toss with gravy.
  8. Place in the oven for 30 to 40 minutes, or until the meat has been cooked through (use a thermometer).
  9. Serve immediately garnished with parsley.