500g/1lb deer meat cut in 4 pieces(across the fibers)
1 yellow onion
1 red onion
150g/5.3oz bacon
4 teaspoons mustard
1 cup red wine
1 cup beef stock
2 springs rosemary
30g/1oz flour
4 pieces of country bread
2-3oz olive oil


-Tenderize deer meat with a mallet, season with salt and pepper and refrigerate.

-Finely chop one yellow onion and fry on olive oil until tender.

-Cut bread pieces into large cubes and soak in milk.

-Chop bacon or butter into small cubes.


1)    Mix the fried onion with mustard and spread onto each piece of deer meat. Add the soaked bread cubes and a couple pieces of bacon or butter on top and tightly roll up the meat around the filling. Coat the meat rolls in flour and fry in a pan. Add quartered red onion to the pan while frying.

2)    Place the meat rolls and onion in a baking pan. Add beef stock, red wine and rosemary.

Bake for 35 minutes.

Serve with salted and buttered buckwheat.