Rolls of venison with apricots and cabbage

Ingredients:

1 kg venison (boneless)

150 g apricots (dried)

75 ml port

1 pcs. Savoy cabbage (small head)

3 pcs. onion

pepper, salt - to taste

2 Art. l. vegetable fat

500 ml broth

150 ml cream

Cut the meat into long flat slices. Rub pepper and place in refrigerator. Diced apricots and soak them in wine. Separated from the cabbage leaves and blanch them. Onion cut into large cubes. Arrange the slices of venison and salt them. Top with Savoy cabbage, apricots and roll into a large roll. Assign thread and how to fry on all sides in the form of roasting in the hot oil. Add and lightly fry the onion and pour the broth. Cover and simmer for about 1 hour and 45 minutes. Remove the roll out of shape for roasting, pour in the cream and season with juice. Strain the sauce through a sieve and serve with rolls, sliced.