Roast Venison with Apple Filling and Topping

1 venison forequarter, butterflied
4 med. sized sweet apples
3 C. applesauce
1 C. dark brown sugar
1/2 t. mace
1-3/4 t. salt, divided
1 t. dry mustard
1 t. caraway seed
1/2 t. sugar
1/2 t. pepper
1/4 t. rubbed sage

Clean and butterfly venison,  Lay on work area outside down.  Peel, core and cut apples into thin slices and lay on venison.  Mix apple sauce, brown sugar and mace.  Divide in half and spread 1/2 apple sauce mixture over roast, leaving a 1" border.  Reserve the other half.  Roll the venison up jelly-roll fashion, tie with cotton twine at 2" intervals and around ends.  Combine 1-1/2 t. salt, mustard, caraway seeds, sugar, pepper and sage and rub over roast.  Lay on a greased baking rack, stitch side down in a roasting pan.  

Bake uncovered at 325 for 1 hour.  Add remaining salt to apple mixture and spread over roast.  Roast 1 hour longer or until meat thermometer reaches 140 degrees.

Serves 8-10.