Stuffed venison steaks

Ingredients for 4 servings:

• 4 venison steaks (approx. 3cm thick, 180-200g each)
• 30 g clarified butter
• 2 egg yolks
• 75 g cheese, grated Edam
• 2 tbsp breadcrumbs
• 150 g chanterelles, small
• 60 ml cream
• 1 small onion(s)
• 2 tbsp parsley, fresh, chopped
• salt and pepper
• 20 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Filling: Melt butter in a pan, add the finely diced onions, and roast until golden yellow. Now add the chanterelles and season with pepper and salt. Simmer until the liquid is gone. Whisk 30 ml of cream with 2 egg yolks and add to the mixture. Let everything cool before filling. Steaks: Preheat oven to 200°C. Cut pockets into the steaks (like a Cordon Bleu). Fill with the mushroom mixture and seal the steaks with toothpicks or skewers. Heat clarified butter in a roasting pan and sear the steaks on both sides. Cook in the oven with the lid closed for 12-15 minutes. Mix the egg yolks, breadcrumbs, cream, and cheese, spread over the steaks, and bake over medium heat. Side dish: Potato gratin, Brussels sprouts, and chestnuts