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Venison Puree

4 servings

Ingredients

• 1 pcs juicy venison roast, center slice
• 1 tablespoons Madeira
• 2 tablespoons bouillon
• 1 pcs egg yolk
• salt (a little)

Instructions

1. Finely chop a juicy slice of venison roast from the center, mix with 1 tablespoon of Madeira, 2 tablespoons of bouillon, and 1 egg yolk, then season with salt.
2. Heat the puree in a double boiler and serve immediately, being careful not to leave it in the hot water for too long, as the egg and meat will harden.

Modernized from a treasured 19th-century German cookbook.