Stuffed Leg of Venison

A delicious mushroom dish for any occasion!

Soak the mushrooms with the red wine, dice the smoked bacon and chop the onions and parsley. Add the onions, eggs, parsley and bacon to the minced form, season with salt, pepper and enough marjoram, mix well and add the olives. Separate the rest of the pelvic bone as well as the lower leg bone from the leg. Separate the femur without making an incision from the outside. The bone is cut free from both sides inwards and pulled out. The resulting cavity is then slightly enlarged with the kitchen knife. The inner skin of the leg should not be removed, otherwise it will fall apart. Season the inside of the boned leg with salt, fill it with the farce and put it in a roasting pan with 40 centiliters of water, the porcini mushrooms and the red wine form. Baste with melted butter, season with salt and season with pepper. Cover with bacon and roast in the oven for about 120 minutes. Baste several times and remove the bacon for the last half hour. Serve with leek vegetables with the bacon, boiled potatoes and a strong Pinot Noir.

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