Fallow Deer Rolls with Cream Polenta

For the farce, soak the dried mushrooms in lukewarm water for at least 30 minutes. Remove the skin from the shallots, chop finely and sweat in butter until translucent. Squeeze the soaked mushrooms, add to the shallots, season with salt and pepper. Roast the quantity until it is cooked and dry. As a last step, mix in the chopped parsley. Place the cutlets, season with salt and pepper, spread the mushroom farce evenly on top. Roll up the cutlets and attach them with roulade skewers. Sear the fallow deer rolls in a little oil in a frying pan, then cook in a closed lid in the oven (250 degrees ) for about 20 minutes until soft. Pour a little soup every now and then.

For the polenta, in a narrow saucepan, bring 3 cups milk and 1 tsp salt to a boil. Pour in 1 ½ cups polenta, stirring throughout, season with a little freshly grated nutmeg. Reduce heat, stir heartily with a whisk until mixture thickens and no bubbles pop. When the mixture has cooled a tiny bit, mix in yolks and Parmesan. Whip egg whites to egg whites and mix gently. Pour into a buttered water bath pan and make in a water bath for about half an hour.

Peel pears, cut in half and remove core.

Melt butter in a non-stick frying pan and roast the halved pears slowly on all sides until they turn brown.

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