Hunting cutlets from polar deer and elk

Ingredients

• potatoes - 500 g
• cream 33% - 200 ml
• shallot garlic - 200 g
• white bread - 100 g
• milk - 200 ml
• venison tenderloin - 250 g
• gorgonzola cheese - 100 kg
• butter - 100 g
• salt / pepper - 2 g each
• thyme - 10 g
• egg - 1 pc.

Cooking

Step 1

Boil the potatoes until cooked, drain the water. Boil the cream together with butter and rub with potatoes until smooth. Salt to taste.

Step 2

Onion cut into small cubes, fry over low heat until brown. Soak bread in cream. Pass the onion, soaked bread and finely chopped meat through a meat grinder. Form minced meat into two cutlets and put in the oven for 12 minutes. at 200 degrees.

Step 3

Melt Gorgonzola in a pan, add 100 ml of milk, bring to a boil, add thyme and remove from heat.

Step 4

Soft boil the egg. Put the warmed puree in the shape of a comma and make a small indentation. Put the egg in the recess, and cutlets on top. Drizzle with sauce and garnish with herbs.