The day before:
Pommes Anna:
Peel and slice the potatoes in very thin slices, use e.g. a mandolin slicer. Cover bread tin with baking sheet. Melt some butter with thyme in a pot. Cover the bottom of the bread tin with a layer of potatoes, brush with butter and form a new layer, and so on. Fill ¾ of the tin. Bake the potatoes in the oven at 150 degrees Celsius for approx. 1½ hours. Test if they are ready. Put them into the refrigerator under pressure.
Same day:
Onion chutney:
Slice all onions, sauter these in a pot with butter until they are tender. They are not to gain colour and let them sauter at low heat for approx. 10 minutes. Add French apple vinegar, cane sugar.
Celeriac and turnip cabbage:
Peel and slice into very thin slices. Cut out with a cutter. Serve raw or after a quick frying on the pan.
Sauce:
Sauter oyster mushrooms in a pan for 5 minutes. Put them in a pot with reduced calf bouillon.
Venison steaks:
When the coals are ready and placed in both sides, place the smoke dust tray in one side directly on the coals. Place the wild steaks in the centre of the grid. Put on the lid. After a few minutes when it starts smoking, almost close the damper. Smoke the steaks for approx. 8 minutes until the core temperature reaches 60 degrees Celsius.