Mushroom Ragout in Deer Rim

1. bubble millet in three-eighths of the clear soup, swell at low temperature in 15-20 min.

Clean the spring onions, rinse and cut diagonally into rings. Pluck and chop chervil. Clean, rinse and halve the mushrooms. Stir the cooled millet with eggs and spices and season. Fold in chervil.

Grease a ring mold and sprinkle with semolina, fill with millet mixture. Bake in the oven at 200 °C on the second shelf from the bottom for 25 min.

Roast the cashews in a third of the oil until golden brown, set aside. Sauté the mushrooms in the remaining oil, sprinkle with wheat flour and sauté briefly. Add the remaining clear soup, crème fraîche and the spring onions. Simmer gently for 5 minutes. Season the ragout with salt, pepper and a pinch of nutmeg. Turn out the deer rim and pour in the ragout, sprinkle with cashews.

Tip: Stock up on high-quality spices – it pays off!

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