Roe Deer or Venison Breast Stuffed

Prepare the venison or deer breast so that it is easy to stuff. Carefully lard the meat with smoked bacon, season with salt and sprinkle with a little paprika. Prepare the meat in this way and put it aside to begin with.

For the stuffing, cut the venison, deer or pork and the streaky bacon into small cubes. Brown the bacon in a frying pan, add the meat, season with a little salt and parsley, then pour in the soup. Cover and steam, perhaps adding a little soup.

The stewed meat is then put through a fine slice of meat grinder, adding a bread roll soaked in soup. Mix the minced meat with the egg and the creamy butter. Do not knead with a fork but with your hands, the quantity will hold together better. Season with pepper, lemon zest and pate seasoning. For festive occasions, finely chopped cooked smoked tongue and chopped pistachios can be added to the filling.

Now fill the game breast and sew it up with white twine. Do not make the stitches too big, so that the stuffing does not ooze out afterwards. The meat is cooked in a closed frying pan in the oven without any other additions, only in a lot of bacon fat and butter, with repeated watering. This can take about 2 hours. When it is cooked, the pan is opened and the meat is cooked in the oven.

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