Roast Haunch of Venison Stuffed with Wild Mushroom Deuxelle and Wild Rice Recipe

First, to make the stuffing saute in butter 1 chopped onion and 3 cloves minced garlic, add chopped mushrooms, cook 5 mins, and add the parsley and rice, and 1 tsp of each herb. Set aside to cool; Mix in bread crumbs, egg, salt and pepper.

Prepare the marinade with the reduced red wine, 3 cloves minced garlic, the herbs, olive oil, and chopped onion. Marinate the venison at least over night. The following day salt and pepper meat, and rub the mustard into the meat, from this point you'll wish to stuff the roast and tie it to help keep the stuffing in, I use a net bag from the butcher shop. From here, in a large roasting pan heat 1/4 cup olive oil and brown the roast on all sides, pour remaining marinade into roasting pan, and roast at 375 degrees, using a thermometer till desired doneness baste with marinade, last 35-45 minutes of cooking