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- buckwheat: 1 heaped glass
- onion: 2 medium
- mushrooms: 300 g fresh or 1 glass of dried
- smoked belly bacon: 200 g
- lard: 2 tbsp
- eggs: 2 medium
- sour cream 12%: 1 glass
- cheese (mozzarella or any like for pizza): 1 tbsp
- salt, pepper, some spices for venison

1. If mushrooms are dried, pour them with boiling water and soak them for about half an hour.
2. Cook buckwheat in 2 glasses of boiling salted water. You can use the water in which mushrooms were soaked.
3. When buckwheat absorbs all the water, keep it in a warm place (lowest heating on induction cooker or under a duvet).
4. Cut the bacon into cubes and fry it until golden. Then add to the buckwheat.
5. Chop the onion and slice mushrooms.
6. Fry onion in 1 tbsp of lard. After about 5 minutes (when onion gets transparent) add mushrooms and fry for another 5 minutes.
7. Add a bit of water, cover and simmer for at least 10 minutes.
8. Add it to the buckwheat and mix.
9. Separate white and yolk. Whip the white into a froth. Add it to the buckwheat and mix gently.
10. Spread lard in the ovenproof dish and put there the buckwheat.
11. Mix yolk, sour cream, cheese and spices and pour it on the top of the buckwheat.
12. Put it to the oven - 10 minutes in 180°C with air circulation, then 10-15 minutes in 210°C with additional heat on the top.

Serve it with some sour salad.