Venison Veal Loin with Mediterranean Vegetable Roll

A delicious recipe for all strawberry lovers!

Preheat the kitchen stove to 200 degrees. Put the peppers on a tray, pour olive oil, season with salt and put in the kitchen oven. In between, turn to the other side and bake until the skin blisters. Then cool a little, peel off the skin with a pointed kitchen knife and put the bell pepper flesh in olive oil, garlic and rosemary. Slice the melanzane lengthwise and fry briefly in olive oil on both sides with color, then place in olive oil, garlic and rosemary like the bell pepper. Cut the mozzarella with a kitchen knife into two to three centimeter narrow slices. Remove the peel from the boiling potatoes and cut them into thin slices with a kitchen slicer. Coat the baking tray with olive oil, place the potato slices in a flaky manner and bake in the kitchen oven until they are half cooked (about four to five minutes). Then roll out the aluminum foil – about 50 centimeters – lay the potato slices in a flaky way until you get a rectangle of 30 by 30 centimeters. Then place the prepared vegetables, starting with the mozzarella, peppers and melanzane, so that three rows are formed. Supporting with the aluminum foil, starting with the mozzarella, form everything together into a roll, twisting the ends like a candy. Sear the venison veal loin on all sides and place on a rack eight

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