Game Stew with Leek Roulade, Potatoes, and Mushrooms

For the meat: Rinse the meat, pat dry, and cut into bite-sized pieces.

Peel the onions, the garlic, celery, and carrot and cut all the vegetables into tiny cubes.

Brown the meat in batches in a hot roasting pan with 2 tablespoons oil. Season with paprika, remove from the pan, and set aside.

In the same pan, cook the onions and the garlic in the pan drippings until translucent. Add the diced vegetables, sauté briefly, stir in the tomato paste, and deglaze with the wine. Return the meat to the pan, add the stock, and let everything simmer over medium heat about 1 1/2 hours.

Place the spices in a cheesecloth bag. Add the spice mixture and the herbs half way trhough the cooking time. Season with salt and pepper to taste.

Meanwhile, rinse the potatoes thoroughly and cook for about 25 minutes in boiling salted water.

Clean the mushrooms and chop.

For the roulade: Rinse the leeks, being sure all dirt is removed, and cut into small cubes. Blanch in boiling water for 1 minute, drain, run cold water over the leeks to stop the cooking process, and drain well again.

Seperate the egg white and yolk. Mix the yolk with the flour, a pinch of salt, and the milk to make a smooth batter. Beat the egg white until stiff and fold fold into the batter.

In a pan, melt 1 to 2 tablespoons butter.  Add the batter and cook until golden. Flip and cook on the second side until it is also golden. Remove and drain on a plate lined with paper towels. Sprinkle the cheese evenly over the pancakes. Season with salt and pepper, spread the leeks evenly over the top, and then roll the pancakes into roulades. Place on a platter, seam side down, and keep warm.

To finish the dish: Drain the potatoes and saute in a pan with 2 tablespoons melted butter and 1 teaspoon thyme leaves.

In the remaining butter, saute the mushrooms until golden. Season with salt and pepper.

Remove the spice bag and the herbs from the stew and season the stew with salt and pepper as needed.