The City Beer Hall's Dimitrios Menagias created this recipe for Quarantine Cuisine:

Venison + Couscous Frikadelle, with arugula pesto, brussels sprout sauerkraut, sweet potato salad 
 

Frikadelle is a delicious German pan-fried meatball pattie blended with day old bread. If you get to Rolf's early enough you might score one. This iteration would replace beef with venison, and couscous to replace the bread. The venison can get replaced by beef, if you do so, you don't have to add the bacon. Venison is extremely lean and would benefit from bacon. 

 

Frikadelle
1 lb ground venison
1/4 cup couscous
1/4 onion - minced
1/4 green pepper - minced
1 ts kosher salt
1/2 ts fresh ground pepper
1/2 ts cumin
1/2 ts oregano
1 egg
2 tb bread crumb
1/4 c chicken stock
3 strips of bacon

 

Arugula Pesto
1/2 lb arugula
1/4 c basil
1/4 c parsley
1 tb lemon juice
2 tb sunflower seeds
2 tb locatelli cheese
1 ts red wine vinegar
1/4 c evoo
1/4 ts kosher salt
1/8 ts fresh ground pepper

 

Brussels Sprout Sauerkraut
1 dz brussels sprouts
1 tb dijon mustard
2 c sauerkraut
zest of 1 lemon

 

Sweet Potato Salad
2 sweet potatoes
1 carrot
1 jalapeno
1 tb dijon mustard
1/2 c mayonnaise
1 tb sour cream
1/2 ts kosher salt
1/4 ts fresh ground pepper
1/4 ts ground ginger

 

For the Frikadelle
Set oven to 350 degrees.
In a Dutch oven chop bacon and saute on med low heat, when lightly browned add couscous and mix well. Increase heat to high, add chicken stock, and bring to a boil, then turn off, cover and set aside for 10 minutes. Then fluff with a fork and stir to combine bacon evenly.
Combine all ingredients in a large mixing bowl by hand. (If the mixture seems a little loose, add more bread crumb. You want slightly tacky consistency) Roll into handball sized balls and flatten into thick patties.
Clean Dutch oven and place 2 tb vegetable oil in pan, sear patties on both sides until brown and transfer to cookie sheet with baking rack. When all patties are browned, place in the oven to finish for 7 minutes or until they reach 140 degrees.

 

For the Arugula Pesto
Combine ingredients into a blender or food processor and blend.
Refrigerate

 

For the Brussels Sprout Sauerkraut
Holding the core of the brussels sprouts, slice using a mandoline. Stop 3/4 of the way and composte or save the core for stock.
Spread out shaved brussels onto a sheet pan and spray with oil, place in the oven until edges are browned.
Combine remaining ingredients when brussels cool down. 

 

Sweet Potato Salad
Peel and cube sweet potatoes, place into a deep pot with cold water and bring to a boil. Turn off heat and check for doneness, if they are not quite finished, leave in hot water until they are. No need to turn heat back on as sweet potatoes can turn mushy quickly when they are close to readiness.
Split jalapenos, remove stems and seeds, mince.
When sweet potatoes are cool, combine all ingredients and chill in the refrigerator.

 

Making the Plate
This is entirely up to you! You can keep them separate or stack. I would make a big well with the sweet potato salad, place a dollop of brussels sprout sauerkraut inside, place the frikadelle on top of the kraut and drizzle the arugula pesto over the patties.