Onions and mushrooms are finely chopped and sauté in 2 tbsp of the oil. When tender, pour red wine and re stew. Add the milled walnuts, seasoned with salt and savory and stirred. The meat is cleaned of skin and cut 3 diagonal pieces. Slightly cleaved in the middle and hammered until a thin schnitzel. In the middle of each fillet placing some of the stuffing and close the ends of two nice pressed. The aim is to obtain a pocket which two skewers is clipped around the edges so as not to fall filling. The pockets are coated with the remaining sunflower oil and bake on greased with plenty salo BBQ.