Fallow deer meat roll with walnuts

The nuts add a particularly interesting flavor to a quick-cooked roll. The dish itself is completed in an hour, with notes a little reminiscent of Caucasian cuisine.

Ingredients

• kilogram of fallow deer cuttings;
• 200 grams of champignons;
• 1 medium onion;
• 8 fresh sage leaves
• 100 grams of walnut kernels;
• ¼ a teaspoon of allspice ground pepper;
• 60 milliliters of vegetable oil;
• 50 grams of bread crumbs;
• 50 grams of butter.

Directions

1. Chop mushrooms and onions. Cut the sage leaves into thin strips. Heat half of the vegetable oil in a skillet, fry the mushrooms, onions and sage until the mushrooms and the beam are soft. Cool the mixture, then drain off excess liquid.
2. In a clean, dry skillet, fry the walnuts, stirring constantly, until a fragrant smell appears. Pour the nuts from the pan into a separate bowl, cool, grind into crumbs.
3. Mix crumbled nuts with mushrooms, add salt and black pepper, allspice and bread crumbs, stir. Melt and add butter, stir again.
4. Set the oven to preheat to 170-180 ° C. While the oven is heating, prepare the meat. Make a butterfly cut on the tenderloin, place the workpiece on a cutting board, align. Lay out the mushroom filling, form a roll and secure its shape with twine.
5. Heat the remaining vegetable oil in a frying pan, fry the billet roll for 2-3 minutes on each side - until a ruddy color appears.
6. Transfer the meat to a thick-walled pan and bake in the oven for 4-6 minutes.
7. Do not exceed the recommended time, otherwise the meat will become tough. After cooking, transfer from the mold to a separate bowl, cover with foil, let rest for 10 minutes.
8. Before serving, cut the roll into thick slices and top with garnish and sauce to taste.