Cut four double slices from the venison leg. Set fine cuts and bones aside for the sauce.
Chop the meat in a hand mixer. Put the cleaned chanterelles on top. Mix the farce with a chopped onion, chopped salt, parsley, pepper and season.
Put a spoonful of the farce on each roulade, add a strip of bacon and roll up the meat, pressing it smooth on the sides. In this way they will hold together without twine and staples during cooking.
To prepare the sauce, roast the venison bones and working steps in hot oil in a pot, add coarsely chopped onions and carrots and roast ditto. Extinguish with a little bit of red wine, fill up with a liter of tap water and let it brew for about 120 minutes, checking it from time to time so that it does not burn. This process can be done the night before or possibly in the morning.
Heat the oil in a heavy saucepan and brown the roulades on all sides. Then place the pot with the roulades in the oven heated to 180° Celsius. The cooking time is about 35 min.
After 1500 minutes of cooking, pour the thickened sauce, passed through a sieve and thickened with a little flour, over the roulades and close the oven again.
To prepare the sauce, pierce the apples and remove the peel, cut into slices and marinate with a little lemon juice.
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