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

First, to make the stuffing, saute in butter half the chopped onion and half the minced garlic. Add chopped mushrooms and cook for 5 minutes. Add the parsley and rice, and 1 tsp of each herb. Set aside to cool. Then, mix in bread crumbs, egg, salt and pepper.

Prepare the marinade with the reduced red wine, remaining minced garlic, the herbs, olive oil, and chopped onion. Marinate the venison at least overnight.

The following day, salt and pepper the 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 (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.

Roast at 375 degrees F, using a thermometer, until desired doneness. Baste with marinade during the last 35-45 minutes of cooking.