Baked from fawn
Ingredients:
800 g leg of fawn
Pepper from the mill
Salt
2 eggs
2 tbsp. Cream
200 g flour
200 g herb crumbs
Corn oil for baking
Potato salad:
1 kg potatoes (Kifler)
Salt
Cumin
1/8 l beef broth
1/16 l white wine vinegar
Pepper
Mustard
1/16 l corn oil
50 g Vogerlsalat
Process:
Cut out nice pieces from the Schlögl (best already pre-cut from the butcher), season them with salt and pepper. Mix the eggs with cream, turn the meat in the flour, pull through the egg and then roll in the herb crumbs. Bake in plenty of hot oil until golden brown.
For the salad, cook the potatoes in their skins with salt and caraway seeds. Peel potatoes while still warm and cut into slices. Mix beef broth, white wine vinegar, salt, pepper, and mustard, then whisk in the corn oil. Marinate the potatoes and dress with vogerl salad.