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Venison mince cake

updated

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Ingredients for 4 servings:

  • 250 g minced venison
  • 250 g chanterelles, fresh
  • 1 portion of shortcrust pastry, ready-made product or homemade
  • 2 shallots, finely chopped
  • 200 g sour cream
  • 1 tsp thyme
  • 1 small red chili, cut into rings
  • 3 cloves garlic, sliced
  • 4 tbsp olive oil
  • Butter, room temperature
  • pepper
  • 3 eggs

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Heat oil in a pan. Sauté the shallots and mushrooms, add the minced meat, and braise. Preheat oven to 180°C. Place the dough in a greased 26 cm springform pan and raise the sides. Mix the mushroom and minced meat mixture with the sour cream and eggs and pour into the pan. Season with salt and pepper. Bake in the oven for about 40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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