Stuffed Roe Deer Leg

⏱️ Prep: 60 min🍳 Cook: 120 min

Ingredients

1 бут	roe deer meat
250 мл	vinegar
2 л	water
1/2 л	wine
1 брой + 2 за плънката	carrots
1/2 глава за марината + 2 глави за плънката	onion
2 - 3 броя	bay leaves
—	black pepper (whole and ground)
2 зрънца	cloves
400 г	mushrooms
300 г	liver or assorted offal
—	fat
—	butter (for brushing the leg)

Boil a game marinade for 5-10 minutes from the water, vinegar, 1/2 L wine, coarsely chopped carrot and 1/2 onion, bay leaves, cloves and peppercorns. After it has cooled completely, soak the venison leg in it for 8-10 hours, turning it several times.
Chop the remaining carrots, onion and cleaned mushrooms. Cut the liver or assorted offal for the filling into small pieces and soak them for 30 minutes in a little vinegar. Then drain and fry them in hot fat.
Then add the onion, carrots and mushrooms, pour in a little of the marinade and braise until everything softens. Season the filling with salt, ground black pepper and crushed bay leaf. Stir and remove from the heat.
Drain the venison leg from the marinade and transfer it to a large greased baking tray. Make a pocket-slit in the thick part, along the length of the leg, and fill it with the stuffing. Then sew it up, and distribute the remaining stuffing in the tray around the meat.
Pour 2-3 ladles of the marinade over the stuffed venison leg, brush with butter and cover with foil. Bake at 180 degrees until done, basting periodically with the sauce and brushing with butter.