Ingredients (serves 6)

1 small onion
60g butter
240g mixed mushrooms (eg chanterelles, bay boletus, blewits, oyster, field)
sage and thyme
1 clove garlic
40g white breadcrumbs
2 large eggs
1 de-boned leg of venison (about 4lbs)
50ml red wine
500ml light game stock
1tsp mustard
1tbsp cornflour


Fry the onion in the butter until soft. Add the mushrooms (reserving 50g for the gravy), herbs and garlic and cook for a few minutes. Stir in the breadcrumbs and eggs. Place the stuffing inside the leg of venison, roll up and tie the joint together. Roast in a pre-heated oven at 180°C for one hour and 20 minutes. De-glaze the pan with wine. Pour in the game stock, reserved mushrooms and mustard. Thicken the gravy with cornflour. Serve with polenta and seasonal vegetables.