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14 leg quarters
1 oz. salt and pepper
4-1/2 oz. ground venison
4-1/2 Cajun sausage
1/4 Tbsp. fresh crushed garlic
2 oz.. smoke Gouda cheese
1 oz. ripe olives chopped
2 oz. bread crumbs
1 oz. minced onions
1 bottle red wine
Bone leg quarters and chop the bone as close to the bottom as you can without cutting through the skin and meat.
Turn leg quarters meat side out and salt and pepper. Then turn it skin side out and put in the refrigerator to chill.
Mix venison, sausage, garlic, cheese, olives, bread crumbs and onions thoroughly.
Divide the sausage mixture into 14 equal amounts. Stuff the sausage mixture in each boned-out leg quarter. Wrap with bacon.
Place top side down and poach in the wine at 165-170 degrees until internal temperature is 165 degrees. Flip after a few minutes if wine does not cover all the legs.
Let sit covered for five minutes.
NOTE: If you wish, you my add mushrooms to the leftover wine and simmer for five minutes for a sauce. Or add chicken and veal demi-glacé to create a red wine sauce.
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