a friend of mine who is of Icelandic descent posted this on another forum. haven't tried it yet myself, but i'm going to make a batch this weekend. it also is supposed to work very well with venison.
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OK most of you probably don't know what Rullapylsa is but i just finished making 7 rolls of it
It is an Icelandic Delicasy
What it is is lamb flank laden with spices and then rolled and tied tight and left to cure in the fridge 7-10 days then it is taken out boiled and pressed and it is some good eating the reason i posted this is because i make it out of deer flanks and I think it is better than the lamb
so if any of you are interested heres the recipe:
Rullapylsa
Yield: 4
You can mix any quantity of spice to have available for the next time you make Rullapylsa.
Ingredients:
Spice Mixture
* 2 parts allspice
* 1 part cloves
* 1 part saltpetre, or sodium nitrate
* 1 part pepper
* 10 parts salt
Rullapylsa
* 1 boned lamb, flank, or, shoulder Or deer flank
* 1 onion, thinly, sliced or finely chopped
Directions:
Rullapylsa
1. Lay out the lamb flank or shoulder (the shoulder may be butterflied to make it as flat as possible) and sprinkle it liberally with the spice mixture. Place a layer of onions on the spiced meat and roll like a jellyroll.
2. Tie the roll tightly with butcher cord and place in salt brine or in a plastic bag in a refrigerator for at least 5 days. After the Rullapylsa has sat for 5 to 7 days, boil it at a slow boil for 2 hours.
3. The Rullapylsa is then removed from the water, cooled and lightly pressed (you can use two plates and a 4 litre milk jug to press the Rullapylsa). After the Rullapylsa has cooled, slice it and serve on Icelandic brown bread and butter (open faced.)
