Moose roulades with prunes and bacon

Ingredients

• 1 kg of young deer (preferably in the hindquarters)
• 100 g of bacon
• 12 to 15 pitted prunes
• 2 to 3 teaspoons of salt
• 1 1/2 tablespoons of flavouring seasoning (e.g., Aromat)
• 1 to 2 tablespoons of butter
• 300 ml of water
• 100 ml of red wine
• 100 ml of finely chopped small onions in vinegar
• 2 tablespoons of honey
• A pinch of salt
• 100 ml of whipped cream
• 1 1/2 tablespoons of cornstarch
• 1 teaspoon of ground sage

Cut the meat against the grain into slices approximately 10 x 7 cm in size and 1 cm thick. Flatten them slightly and season with the salt and herb mixture.

Place a half slice of bacon and a cherry on each, roll them up, and secure with string or a toothpick.

Melt the butter in a frying pan and brown the rolls on all sides.

In a saucepan, bring the water, wine, small onions, honey, and salt to a boil. Add the rolls and simmer, covered, for about 30 minutes (longer for older animals), adding more water as needed.

Once the meat is tender, remove the rolls, discard the twine, and keep them warm.

Mix the cornstarch with the cream, then pour it into the juice along with the sage. Season with salt and simmer for 3 minutes. Drizzle the roulades with the sauce.