Czech venison rolls

Czech cuisine is famous for its original dishes. Hearty and juicy food has a variety of flavors. In almost every restaurant in the Czech Republic you can find a dish to taste. These are a variety of fried meat options, liver pates and sausages, delicious fish dishes, juicy vegetable salads and an infinite number of dumplings options. Today I want to share a recipe for a venison roll.
First I prepare all the ingredients. I cut the onion into rings, and the mushrooms into slices. I wash the carrots, peel them and cut them into cubes. Venison schnitzels salt and pepper. For each piece of meat, I spread lard, mushrooms, onions, 1 piece of dried apricots, 1 prune and 1 walnut kernel. I roll the schnitzels into rolls and fasten them. Then I fry the rolls in oil. To them I add carrots, bay leaf, remaining onion and fry everything together. I pour in the broth, wine and stew the products for 40 minutes. I put the rolls on a dish, and filter the juice from them. I add cream to the juice and boil the mixture a little, then pepper and salt it. I pour the resulting sauce over the dish. I recommend serving rolls together with stewed pears with cranberries.