Venison loin, dödölle, red wine red onion, leek chips

In the past, the biggest hunts always took place in winter, so it was almost natural for game meat to appear on the table more often during the colder months. And a noble wine suits a royal game. It's true that we no longer have to adjust our diet to the hunting season, but people still crave more substantial meats in winter. For this venison loin, choose a deep, rich, full-bodied red: a top-category Bikavér, a Villányi Franc, or even a Bordeaux blend from one of our warmer wine regions.

Cut the venison loin into 150 gram pieces, season with salt and pepper, then set aside.

Boil the diced potatoes in salted water until soft, drain, mash, add the flour and mix thoroughly. If the mixture is too thick, dilute it with the cooking water. It should not be runny; it's good when it separates from the sides of the pot.