Deer steaks with parsnip puree

Peel the potatoes and parsnip and cut into pieces. Cook them in a pan with a large layer of boiling water with salt in 12-15 minutes until done.

Drain and crush with a pestle. Pour in so much milk with stirring that it becomes a smooth puree.

Stir in 1 tablespoon of oregano and 1 tablespoon of butter. Add salt, freshly ground pepper and nutmeg to taste.

Pour the parsnip puree into the baking dish and sprinkle the cheese over it. Put a piece of butter here and there.

Preheat the oven to 200 ° C.

Let the parsnip puree in the oven in 15-20 minutes warm through and golden brown colors.

Rub the venison steaks with salt and freshly ground black pepper.

Heat the remaining butter in a frying pan until the foam dries.

Fry the steaks in brown in 4-6 minutes, then turn them after 2-3 minutes. From the inside they are rosé.

Wrap the steaks in aluminum foil and let them rest for a while.

Cut the mushrooms in four and fry them nicely brown in the shortening on high heat.

Stir in the orange zest and the oregano and add salt and pepper to taste. Put them on a warm plate and keep them warm.

Stir in the orange juice and the sherry through the shortening in the pan and let it boil for a few minutes. Then stir in the cream and reduce everything to a lightly bound gravy.

Place the steaks on hot plates and scoop the mushrooms.

Pour some gravy around it and serve the parsnip puree.