The hunter's breakfast

This is what a Sunday morning looks like to me outside of hunting season. It's the perfect time to make and enjoy a surefire winning breakfast with a hot cup of coffee and the company of those close to you.

Ingredients

• Venison (or other game meat, preferably use leftovers)

• Cheese of your choice

• 1 egg

• 25 g butter

• Fresh bread in thin slices

• 1 tbsp. mayonnaise

• 1 tbsp. dijon mustard

• Fresh parsley

• Salt and pepper

Procedure

First the meat must be prepared. Heat a frying pan over high heat with 25gr butter. Then fry the fillet for 1 min. on each side until golden brown Make sure to pour the butter over the meat while frying. Then transfer the fillet to a baking tray and place in the oven for 8-12 minutes, or until it reaches a temperature of 127 degrees. Let the meat rest for 10 minutes. Cover with cling film and a tea towel.

Then toast the bread and put thin slices of meat on it followed by cheese and a spoonful of dijonnaise.

Before we can enjoy the ultimate hunter's breakfast, the egg must be poached. Bring a large pot of water to the boil, then turn off the heat. Crack the egg into a small bowl. Add a tablespoon of vinegar to the pot and stir to create a swirl. Pour the egg into the center of the swirl, and set a timer for 3 minutes. When the egg is done, use a slotted spoon to remove the poached egg from the pot. Pat with a paper towel to remove excess water, place on your toast, season with salt and pepper and enjoy immediately.

Once you've tried this recipe, I'd definitely recommend you try my recipe for Raw Beech Heart Tartare with Wild Flowers.