for 4 people

Potatoes

700 g	mealy potatoes, peeled, chopped
350 g	frozen peeled chestnuts, defrosted
	salted water, boiling

Mashed potatoes

1 ½ dl	milk, hot
20 g	butter, cut into pieces
	salt and pepper to taste

Meat

6	deer schnitzel (each approx. 100 g)
½ tsp	salt
a little	pepper
6 slice	smoked ham
200 g	squash X
	toothpick

Venison rolls

	clarified butter for frying
2 dl	red wine
2 dl	beef bouillon
3	juniper berries, crushed
½ tbsp	butter
1 ½ tbsp	white flour
4 sprig	marjoram, finely chopped

How it's done

Potatoes

Cook the potatoes and chestnuts (uncovered) in salted water over a medium heat for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Press the potatoes and chestnuts through a food mill or mash them with a potato masher.

Mashed potatoes

Gradually add the milk and butter to the potatoes while stirring with a wooden spoon, season.

Meat

Flatten the meat a little using a meat tenderizer or the base of a pan. Season the meat, place a slice of cured ham on top of each piece. Place the squash on top, place the two longer edges on top of the filling, roll up, secure with cocktail sticks.

Venison rolls

Heat the clarified butter in a cooking pot. Fry the venison rolls all over for approx. 3 mins. per batch. Remove. Add the wine, stock and juniper berries to the same pot, bring to the boil. Reduce the heat, mix the butter and flour, add to the pot while stirring, return the meat to the pot, simmer over a low heat for approx. 10 mins. Add the marjoram, mix, serve with the mashed potatoes.

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