Roe Deer Roulade Jagdmeister Style

For the filling, cut the venison trimmings and the bacon into pieces. Remove the skin from the onion and cut it into eighths. Put the meat, bacon and onion through a meat grinder. Rinse the lovage or parsley, drain and chop. Mix the minced meat with the herbs, egg and breadcrumbs and season with salt and pepper. Remove the skin from the onion and cut it into cubes. Heat the beef broth. Rinse the roulades briefly after they have cooled down, pat dry and sprinkle with salt and pepper. Spread the stuffing on the roulades, roll them up and tie them with spagat or pin them with wooden skewers. Heat the drippings in a large enough casserole, brown the roulades on all sides, add the diced onion and sauté until translucent. Pour the beef broth as well as the red wine around the meat and steam the roulades with the lid closed at medium heat for 1 1/2 hours. Every now and then turn the roulades to the other side and check if there is still enough liquid in the cooking pot, maybe refill. Clean and rinse the chanterelles and add to the meat 15 minutes before the end of the cooking time. Remove the venison roulades from the braising liquid, remove the strings or wooden skewers and keep warm in a heated baking dish with the lid closed. Dissolve the braising liquid in the saucepan. Mix the cornstarch with the whipping cream, add the s

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