Roe deer with porcini mushrooms

Place a slice of bacon, salt and pepper inside the deboned leg. Close it, wrap it with the bacon and tie it.
Melt the oil and butter in a saucepan and brown the meat; when the meat is well browned remove it, prepare a pesto with carrot and onion and sauté it well in the meat sauce, then put the meat back in the saucepan, pour 1/4 of red wine on it and let it stew while covered.
When the liquid has evaporated, add a little broth, a few Jamaica pepper cloves, a sprig of sage and a little savoury (if you don't have savoury, add a mixture of marjoram and thyme).
Sauté the sliced porcini mushrooms for 5 minutes in butter and oil.
When the meat is cooked, remove it from the pan and reduce the sauce with a little flour. Strain everything and put it back in the pan. Add the porcini mushrooms and let the flavours blend for a few minutes.
Cut the meat kept aside and cover it with its sauce.
Serve with mashed potatoes.