Cut and flatten roulades from the venison leg.
Roast the bones and meat trimmings together with the chopped mirepoix (leek, carrot, celery, onions) in a deep AMT roasting pan at 180°C in the combi steamer for 15 minutes, stirring occasionally.
Now stir in the tomato paste and roast for another 5 minutes, deglaze with port wine and red wine, and let reduce for another 10 minutes in the combi steamer. Fill up with game stock and add rosemary, thyme, bay leaf, juniper berries, allspice, and peppercorns.
In the meantime, briefly sauté the diced bacon and shallots and cool immediately.
Chop the dried plums and mix them together with the bacon-shallot mixture into the veal forcemeat. Season with salt, pepper, a bit of cinnamon, and port wine.
Season the roulade meat with game spice, spread with the forcemeat, roll up and tie.
Sear the roulades on preheated AMT grill plates at 180°C in the combi steamer for 5 minutes.
Now place the roulades in the roasting pan with the sauce, cover with a lid, and cook in the combi steam at 145°C with 50% humidity and 70% fan speed for about 1.5 to 2 hours.
When the roulades are tender, strain the sauce into a pot, reduce it, season with salt, pepper, allspice, port wine, and a bit of orange zest. Thicken to the desired consistency with cornstarch. Warm the roulades in the sauce again and serve.
Serve with spaetzle, napkin dumplings, Brussels sprouts, red cabbage, morels in cream, or whatever else you like...