Pan-seared venison loin with wild mushrooms and dödölle

Peel and dice the potatoes, then place them in a pot with just enough lightly salted water to barely cover them.

Once the potatoes are completely tender, mash them thoroughly with a potato masher right in their cooking water while keeping the pot on the heat.

Gradually add the fine wheat flour, stirring constantly. Work and toast the mixture over low heat with a wooden spoon until it becomes shiny, dense, pliable, and pulls away from the sides of the pot. Then remove from the heat and let it cool slightly.