Russian potato salad in the shape of venison

Ingredients for 10 servings:

• 750 g potatoes
• 150 g carrot(s), cooked or from the can
• 150 g peas, cooked or from the can
• 6 eggs, hard-boiled
• 1 bell pepper(s), red
• 1 pointed pepper, green
• 60 g cream cheese
• 2 tsp salt
• 2 tbsp margarine

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes

Boil the potatoes for about 15 minutes. Then place them in a bowl and puree with cream cheese, slightly melted margarine, and salt. Dice the carrots and both bell peppers. Mix everything together with the peas. Line a venison saddle dish with cling film, add 2/3 of the potato mixture, and press firmly to form a well in the center. Peel the hard-boiled eggs and place them lengthwise in the well. Cover with the remaining potato mixture. Fold over the excess cling film, press firmly, and let the potato salad chill in the refrigerator overnight. The next day, invert onto a serving platter, remove the dish and cling film, and serve.