Boil the eggs for 10 minutes, until hard, peel them. Combine sliced carrots, potatoes and peas in a different pan and cook until tender. Peel and dice apples.

Combine tender vegetables and apples in a big bowl, add lemon juice.

Combine mayonnaise, sour cream, add a lot of salt, pepper and add to vegetables.

Add gelatin to water, continuously stir over heat, add to salad.

-Line a venison form with plastic wrap.

Spread half the salad in the form, line the eggs in the middle and spread the other half.

Cover the top with the plastic wrap. Leave it in the refrigerator for at least 5 hours, but it’s better if it’s there overnight.

Serve with toast or parsley.

Good luck preparing! Enjoy!

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