Gonna have to try this......

with venison back strap or pork loin...I've made rolls before but not like this with the gravy and all. I love mustard, onions, bacon & pickles but not sure I could get my 5 yr old son to eat it. That boy can spot an onion or pickle a mile away and he hates mustard. Anyway, maybe something to play around with......

What do you think?

Rouladen is amazing. My moms parents emigrated from Germany so I grew up eating a ton of classic German food and this was a a favorite. My mom still makes it all the time when I visit. There is also an awesome German restaurant up here where I live and they have a pretty good Rouladen dish. In my opinion, you have to serve Rouladen with spaetzle, a german egg noodle. The dumplings are good too but I think spaetzle is even better. I've only ever had it with beef, but I'm sure it would be fine with venison as long as it doesn't get too dry. And that chef definitely knows what he is talking about when he is plating it. I've literally never eaten Rouladen without Rotkohl (red cabbage).

Man, I think I'm gonna have to make this myself next week. Thanks for posting!

My last name is German but I don't know a whole lot about German food. I love the HECK out of sauerkraut though. My German ancestors were here way before I was born so I never had the privilege/opportunity to actually learn from a German Gramma or Grandpa. Awesome I worked in Israel for a while and they crammed schnitzel in our face ALL the time. No seasoning, no real flavor, it pretty much sucked and reminded me of my ex mother in law's fried catfish. Meat/flour/oil, was extremely bland and I didn't want to eat it.

Man, I'll have to hook you up with a stew recipe if you are interested. Its a polish stew called Bigos, which means "Hunters Stew". It has sauerkraut, cabbage, bacon, venison, pork, beef, kielbasa sausage, onion, and some other things. It is best after it cooks for several days. I usually let mine simmer for 5-7 days before eating any. It is awesome stuff. Rich and hearty and the broth is ridiculously good. My grandparents basically grew up on this stuff.

The schnitzel at the German restaurant here is pretty good. It has a hunters sauce on it, really meaty and rich. It definitely adds most of the flavor. The fried pork cutlet doesn't have much flavor by itself. They have some pretty good meals though, and the beers are phenomenal.

We found a German bakery close to our house and it is one of our favorite places now. They have all kinds of imported German deli meats and cheeses, and some insanely good mustard. There is a Bavarian sweet mustard that is addicting, and it is so good with some leberwurst on a pretzel roll!

Man, if you could hook me up with that stew recipe that would be awesome. I will make it!

Simmering for 5-7 days sounds crazy, but I'd do it!

I had german grandparents and great grandparents on both sides and the only german recipes to get passed on were a sausage recipe and a potato salad recipe. The potato salad is good, the sausage is ok but is nothing exciting and kind of bland.

I too love me some sourkraut!