Hessian Lasagna of Melsungen Venison Veal with Mushrooms in Herb Cream*.

*Layered bread dumpling slices with bolognese of the Melsunger deer calf and Kirchhofer Pfaffenberger cheese gratinated bread dumplings:

Cut 6 stale buns into coarse cubes and pour ½ l boiling milk over them, add 2 eggs and 2 tbsp flour to make them well prepared. using aluminum foil, form a thick roll and wrap it. Cook in enough boiling water.

Lasagna:

Sweat 50 g onion cubes in rapeseed oil until translucent and brown 500 g venison leg meat coarsely through the mincer.

Bring to the boil with 1 tbsp. paradeis pulp and 100 ml red wine. Season with juniper, rosemary, pepper and salt.

Sauce:

Sauté 50 g onion cubes in rapeseed oil and 200 g quartered small mushroom heads in it briefly and bring to a boil with 200 ml whipping cream.

Serve:

Layer the bolognese between narrow slices of bread dumplings with the cheese sprinkled on top and bake.

Finish the mushroom sauce with enough chopped parsley, put it on the plate and place the lasagna in the middle.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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