APPETIZERS
Roe deer, bagna cauda and hazelnuts
ingredients:
- 500 g roe deer leg
- 500 gr
- fresh cream
- 250 gr whole milk
- 10 g garlic
- 10 gr capers
- 60 gr alici
- 50 gr toasted hazelnuts
- 200 g sunflower seed oil
- 50 g parsley to taste
- Salt and Pepper To Taste
Preparation:
• Clean the roe deer leg to obtain 4 pieces of approximately 125 g.
• For the bagna cauda, blanch the garlic in 50 g of milk. Repeat this operation 5 times replacing the milk to make the garlic taste less strong. In a saucepan place the cream, capers, anchovies and garlic previously prepared. Cook everything over low heat for about 20', then blend the mixture.
• To make the parsley oil, blanch the parsley leaves for 2” in salted water and immediately cool them in water and ice to keep the color alive. Take the blanched leaves and blend them with the sunflower oil.
• Pour the bagna cauda randomly onto a flat plate and place the roe deer slices on top, which you have previously seared 2' per side on a hot grill. Season the meat with salt and pepper, add the toasted hazelnuts and garnish with the parsley oil.
Venison salada with cauliflower and asparagus
ingredients:
- 2 kg boned roe deer leg
- 150 g wild asparagus
- 150 g low-fat yogurt
- 18 g fenugreek
- 3 kg fine salt
- 1 kg sugar
- 250 g aromatic herbs
- 2 colored cauliflowers (purple, yellow or white)
Preparation:
To begin, degrease the leg, once clean, open it as if it were to be stuffed and sprinkle it with the finely chopped aromatic herbs. At this point, roll it up as if it were a roast and tie it well. Put sugar and salt in a bowl and mix well. In another large container, place a grid, which will be used to drain the liquids during salting, and place the leg. Then cover it with sugar and salt and leave it covered in the refrigerator for 48-72 hours.
Then wash it with cold running water, so as to eliminate the salt residues. Clean the cauliflower and asparagus and blanch them in water and salt. Then subject them to thermal shock by immersing them in water and ice.
Combine the yogurt with the spices and fenugreek to obtain a sauce with a pungent and slightly spicy flavour. Blend part of the cauliflower to obtain a cream and leave the others whole.
Assemble the dish by finely cutting the meat and then, playing with colours, arrange the cauliflower and asparagus and garnish with the cream. You can store the rest of the meat in the fridge under vacuum.
FIRST
Tagliolino, venison broth and bread sauce
ingredients:
- 1 kg leg of deer
- 200 g semolina
- 140 g “00” flour
- 200 g yolk
- 50 g Trentingrana
- 50 g egg
- 200 g onions
- 200 gr celery
- 150 gr carrots
- 100 g bread
- 20 gr EVO oil and thyme, rosemary and sage to taste
Preparation:
• Mix the flour with the semolina, Trentingrana, egg yolks and eggs for the pasta. Once mixed, let it rest for a couple of hours in the refrigerator covered with plastic wrap. After this time roll out the dough to about 5 mm.
• Once the dough has reached the right size and the right thickness, place it on a floured cloth and help yourself to roll it up on itself. With a knife with a long, smooth blade, slice the roll into slices of a maximum thickness of 3 mm, sprinkle with more flour and unroll them, eliminating the excess flour.
• Let them dry on the pasta rack or place them on a tray covered with a floured cloth, so that they don't stick together.
• Roast the vegetables in the oven together with the meat cut into pieces of approximately 4 x 4 cm and, once ready, transfer to a saucepan, cover with ice and cold water and boil for approximately 3 hours. When cooked, season with salt and pepper.
• Prepare a bread sauce by removing the external crust of the bread, then brown it in a pan with some oil until it is golden brown and at this point add water to cover it. Bring to the boil, add the herbs and blend.
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• Cook the tagliolini in venison broth for 3-4 minutes and serve.
SECOND
Wood pigeon, chicory and apples with red fruits
ingredients:
- 570 g wood pigeon
- 130 g apples
- 95 gr red fruit mix
- 175 g chicory
- 130 g chicory leaves
- 30 g anchovies
- 15 g lemon
- 80 g EVO oil
- 5 g rosemary, sage, thyme, garlic
- 25 g hazelnut paste
- 75 g cooking juices and salt and pepper to taste
Preparation:
• Wash the red fruits and blend them cold with an immersion blender, then filter any peels and seeds.
• For the hazelnut sauce, combine two parts of stock with one part of hazelnut paste and mix well.
• Then make the anchovy emulsion by combining anchovies, lemon, oil, salt, pepper and garlic without the core in a glass and blending everything.
• Afterwards, clean the chicory from the outer leaves, cut them in half and leave them to soak in cold water and ice. Blanch the chicory leaves in salted water for 1', cool them quickly in water and ice and then blend them and season with oil, salt and pepper.
• Take the whole wood pigeon and season it lightly with salt also on the part of the carcass. In a pan with oil, sear it over low heat on the breast side until the skin becomes crispy. Remove the sides to help cook the legs. Finish cooking in the oven at 200° for 2'.
• Pour the chicory leaves sauce randomly onto a flat plate using a spoon. Season the chicory with the anchovy emulsion and place them in the center of the plate. Cut the apple into matchsticks and season it with salt, pepper and red fruit sauce and then arrange them on the plate. Cut the breast and legs of the wood pigeon and arrange them on the plate. Season everything with the hazelnut sauce.
