Sweat the shallots and garlic in the butter until translucent, mix in the spices and chopped parsley, and let everything cool down. Soak the stale rolls in warm water. Combine the game minced meat with the eggs and the soaked, well-drained rolls and the onions. Adjust seasoning if necessary and bind with breadcrumbs. Form about 150 g of the meat mixture into a Bifteki filled with 40 g of sheep's cheese. Preheat the Retigo combi steamer to 200°C and cook the Bifteki on a smooth grill plate at convection 180°C for about 10 minutes. Then chill in the quick cooler or keep warm in the Holdomat at 80°C. Also keep the Auszognen warm in the Holdomat. For the cucumber-yogurt, grate the cucumbers, salt them, and drain well. Mix natural yogurt, cream cheese, garlic, and spices well, add the cucumbers, and let everything sit for at least 30 minutes. Halve the cherry tomatoes, remove the seeds from the cucumbers, and cut the rest into fine cubes. Mix everything with the shallots and chopped basil. Create a dressing from the remaining ingredients and toss the salad with it. Grate the lime zest with a microplane, then remove the rest of the zest and section the lime fillets. Mix vinegar, oil, salt, pepper, sugar, and xanthan well with an immersion blender until a stable emulsion forms. Mix in the chopped oregano, lime fillets, and lime zest and taste again. For service, place the Auszognen on a plate, fill with cherry tomato salad, and place a warm Bifteki on top. Glaze everything with lime-oregano-vinaigrette and garnish with the onion rings and flat-leaf parsley. Serve the cucumber-yogurt in a small bowl on the side.