Preparation Time: 20 min Cooking Time: 3 hours
100 g button mushrooms, chopped
2 onions, roughly chopped
Butter and sunflower oil for frying
Salt and freshly ground black pepper to taste
20 ml (4 t) fresh thyme leaves, stripped from stems
Green onion seasoning
250 ml (1 c) soft breadcrumbs
1 rack mutton ribs, deboned and still whole
1 small venison fillet
Preheat oven to 160C
Sauté the mushrooms and onion in the heated butter and oil until fragrant and soft.
Season with salt, pepper, thyme and a good sprinkle of green onion seasoning.
Add the breadcrumbs and set aside.
Season both sides of the ribs with salt and pepper and place on a surface with the meat side flat.
Evenly spread the mushroom mixture over it and place the fillet on top.
Roll the ribs up around the fillet and secure with string.
Place in an oven dish, cover and roast for 3 hours until golden brown and soft (the fillet will be well cooked).
Serve with a creamy mushroom sauce: sauté 150 g sliced mushrooms in a little butter until soft. Add 250 ml (1 c) cream and simmer until fragrant. Thicken with gravy powder