Venison roll with prunes and walnuts
5 servings
40 minutes
Venison roll with prunes and walnuts is an exquisite dish of Russian cuisine that combines the noble taste of game with the rich sweetness of dried fruits and nutty crunch. The tender and aromatic venison is pounded to a thin texture and then filled with a mixture of apricots, prunes, and walnuts, creating a harmony of flavors. Sprinkled with fresh dill, the roll is baked to perfection, revealing a rich palette of tastes. This dish is traditionally prepared for celebrations and festive feasts as it is not only appetizing but also showcases the art of ingredient pairing. It can be served as a hot main course with a side or sliced into thin pieces for an elegant appetizer. Each serving is a meeting with the warmth of Russian cuisine and the flavors of nature.
1
We take the venison, cover it with plastic wrap. Then we take a kitchen mallet and start pounding the meat. The meat should be 5 mm thick.
- Venison: 1 piece
2
Then we chop the dried apricots, prunes, and nuts, and place them on the meat. We add a little salt and pepper.
- Dried apricots: 100 g
- Prunes: 100 g
- Walnuts: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Then we preheat the oven to 200 degrees and line the baking tray with foil.
4
Next, roll the roulade into a tube and sprinkle finely chopped dill on top.
- Dill: to taste
5
We cook for about 20–40 minutes.