Venison Roll Roast

Ingredients

• 1 kg deboned venison breast
• Salt
• Pepper (freshly ground)
• 250 g chanterelles (or mushrooms)
• 250 g beef mince
• 1 egg
• 4 tbsp whole grain breadcrumbs
• 1 tsp thyme
• 1.5 bunch parsley
• 2 tbsp clarified butter
• 1 tbsp juniper berries
• 1 bunch spring onions
• 4 Carrots
• 250 g chanterelle mushrooms
• 150 ml red wine
• 250 ml game stock
• 1 sprig mint

Instructions

1. 1.

   Wash and pat the venison breast dry, lightly salt and pepper it. Clean the chanterelles (or mushrooms) and slice them. Knead together the beef mince, breadcrumbs and egg. Wash a bunch of parsley, finely chop it and mix in the thyme. Spread the mixture evenly inside the venison breast and tie with kitchen twine. Heat clarified butter in a large roasting pan and brown the meat on all sides. Clean the spring onions, trim the green parts and cut the onions lengthwise in half. Peel, wash and cut the carrots into sticks. Clean the chanterelle mushrooms. Crush the juniper berries in a mortar and add them with the vegetables. Pour in the red wine. Cover and simmer over medium heat for 80 minutes. Ten minutes before the end of the simmering time add the chanterelle mushrooms. Remove the venison breast, untie the twine, set it warm and reduce the pan drippings with game stock. Pull the remaining parsley from the stems. Garnish with a sprig of mint and scatter parsley leaves over the vegetables.