Venison Roulade with Red Wine Sauce
Season meat slices with salt and pepper. Spread with mustard. Slice pickle thinly and distribute onto the mustard. Top with a slice of ham. Fold in the edges of the meat and roll up from the narrow side. Secure with a toothpick.
Peel the onions and chop finely. Heat oil in a casserole dish and brown the rolls on all sides. Add onions and saute until tender. Add wine, stock and rosemary. Cover and simmer about 60 minutes. Remove meat rolls and keep warm. Remove rosemary and puree the remaining sauce. Strain through a fine sieve and season with salt and pepper.
Peel carrots and cut lengthwise into thin slices. Blanch in boiling salted water for 8 minutes. Drain.
To serve, spread sauce on a plate. Decoratively mound the carrots in the center of the plate. Place the rolls on the carrots. Sprinkle with berries and garnish with rosemary before serving.