Rouladen With a Twist

Growing up I was spoiled by a mom who prepared what I later recognized to be gourmet meals on a shoestring.  One of my favorites was German Rouladen.  They were always served with a wonderful gravy, rice and red cabbage.
What made this meal less expensive was using a less tender (cheaper) cut of beef.  It seems to me that there is no such thing anymore.  There's still less tender beef and yes, I guess it is cheaper, but it certainly isn't cheap!  My family has been spoiled with the same meal using venison steaks cut from the front leg.  It's a method I highly recommend.
Sometimes, however, I run out of those venison steaks.  Sometimes I have venison scraps left over after butchering.  Yesterday I had squirrels.  My sweetie had already cut them apart before he knew I wanted to stuff them like Rouladen, so I used the back legs and employed the same method I use with venison scraps/chunks.
There's really no limit to what kind of meat you can use, but I'm inclined to use a red meat. Because of the tenderizing cooking method, this even works with "more mature" squirrels whose meat is no longer as tender.
There are two benefits to this method: 1) more meat variety and 2) less work.  Also, this can be done in the crockpot, as I did this last time or on the stove.
This is not a company meal unless you have company who is okay with picking the bones out of their meal as they go.
I will give amounts according to what I prepared, but these are easily altered to suit what you happen to have.

Squirrel Rouladen
8 back legs of squirrels
1 tablespoon olive oil
6 slices bacon, cut in half
1 large onion, thinly sliced
3-4 dill pickles, quartered lengthwise
3-4 carrots, cut into 3" long pieces and quartered lengthwise
3 tablespoons tomato paste
3 tablespoons brown or Dijon-style mustard
1 1/2 cups beef broth
salt and pepper

Preparation for Cooking in a Crockpot
Heat the olive oil in a skillet large enough to hold the squirrel legs.  While you are waiting, wipe the squirrel legs dry (we usually store them in a bowl of ice water).  Salt and pepper them.  When the oil in the skillet is heated sufficiently, quickly brown the meat on both sides.
In the bottom of the crockpot layer half the bacon.  Add the meat.  Layer the meat with half the onion slices, the pickles and carrots, the rest of the onion slices and then the rest of the bacon on top.
Mix the tomato paste and mustard and gradually pour in the broth, stirring to incorporate smoothly.  It may not be necessary to be that methodical, but it makes me feel better.  :-)
At this point you can either store it in the fridge so it will be ready to go the next morning before you go to work or you can plug it in right then if you're preparing it for the same day.  When it's been in the refrigerator all night I like to start it on high for about 1 hour and then switch it to low for about 6-7 hours.  If you need to leave it longer than that, start it on low.
When it has cooked you are ready to serve it as is or you have the option to make a gravy.  Gravy is a must for our family, so the only option is how to make the gravy.  You can either pour the juices into a pan on the stove, stirring in a mixture of flour and water or cornstarch and water and cooking until it thickens or you can start with a roux.  That's my preference.

In a small pot, melt a tablespoon of butter and one of oil (or use all butter if you're not watching your cholesterol).  When it is heated, stir in approximately 2 tablespoons of flour. Cook this mixture until it begins to brown, then quickly stir in the juices from the crockpot.  Stir and cook until thickened.

Comments on Ingredients
Squirrel:  To use whole squirrels, mix the tomato paste and mustard and brush it in the body cavity.  Fill the cavity with onions, carrots and pickles, then wrap it with a slice of bacon.  Secure everything using rouladen clamps, toothpicks or string.  NOTE:  you just lost the benefit of it being less work.
Dill Pickles:  Remember that these pickles contribute to the taste of the meat as well as the gravy.  This is NOT the place to use up pickles you are disappointed in.
Carrots:  Don't take the instructions to quarter them lengthwise too seriously.  If you have thin carrots, just cut them into approximately 3" long pieces and leave them whole or cut in half.
Tomato Paste:  You'll only use approximately half a can of tomato paste.  Put the rest in a freezer container. TIP: if you find you usually only use a tablespoon at a time, place it on wax paper one tablespoon at a time and freeze.  When frozen pop it off the paper and store in an airtight plastic bag in the freezer.  Remove one at a time.
Beef Broth:  In a pinch, use 1 beef bouillon cube to 1 cup of water.

Additional Information
If you cook this on the stovetop, skip browning the meat in a skillet and do it directly in the pot you will use to cook in.  A Dutch oven is great for this.  Make sure it's something with a well-fitting lid.  Cooking time will usually be about 1 1/2 - 2 hours.