Ingredients (7 serves)


For the venison:

  • 2kg venison loin


For the braised leg:

  • 2kg venison leg
  • 100g olive oil
  • 50g carrot
  • 50g celery
  • 50g onion
  • 1 bottle of red wine
  • 3g black pepper, whole grains
  • 3g white pepper, whole grains
  • 3g pink pepper, whole grains
  • 5g juniper berries
  • 1 star anise
  • 1g mace
  • 1g cloves
  • 500 ml  fond-de-veau
  • 100ml traditional balsamic vinegar of Modena


For the sauce:

  • 1 kg venison scrap meat
  • 100g celery
  • 100g carrot
  • 100g onion
  • 50g Barolo wine vinegar
  • 2 l fond-de-veau
  • 20g toasted juniper


For the brine

  • 2 l water
  • 50 g fine salt
  • 3g black pepper, whole grains
  • 3g white pepper, whole grains
  • 3g pink pepper, whole grains
  • 5g juniper berries
  • 1 star anise
  • 1g mace
  • 1g cloves
  • 2 garlic clove
  • 10 g rosemary
  •  5g thyme


Preparation for the brine:

Boil 1/3 of the water, pour in the salt and let it melt. Once it is melted, add the remaining water and the spices. Let it cool.



For the venison stuffing:

  • 300g venison meat
  • 100g chicken meat
  • 1 egg white
  • 350g fresh cream
  • Salt and pepper

Preparation for the stuffing:

Dice the venison and chicken and blend them until you get a creamy consistency. Add the egg white and the well-chilled fresh cream, add salt and pepper to taste. Sift with a fine sieve.


For the seeds crust:

  • 10g toasted sunflower seeds
  • 10g linseed
  • 10 g cocoa beans
  • 10g noh2o freeze-dried black truffle Tartuflanghe
  • 10g dried cranberries
  • 5 g pink pepper
  • Thyme leaves


Preparation for the crust:

In a pan, toast the sunflower seeds and linseeds, stir with the remaining ingredients.


Preparation for the venison loin:

Debone and degrease the venison loin and leg, you need 6 smooth meat pieces from the loin. Marinate them in the brine. Once marinated, create 2 pieces of 3 slices each and roll them in foil. Let it rest in the fridge for half an hour.

Meanwhile, make the stuffing.

Lay 2 sheets of cling film on the table, spread a thin layer of venison stuffing on each sheet and put the rolled loin in the middle. Using the film close it in the shape of a cylinder.

Bake in a steam oven at 85°C  for 10 minutes to fix the stuffing and then bake at 62°C until reaching a temperature of 38/40°C in the core of the meat. Remove from the oven and let rest.

In a pan, melt the butter and sear the thick loin slices. Remove from the fire, glaze with the venison sauce and sprinkle them with the seeds crust and the thyme.


Preparation for the leg:

Cut the venison leg into smooth cubes, prepare an aromatic topping with the vegetables. Sear the vegetables with extra virgin olive oil, add the meat and brown it. Add the spices, face with the red wine and the fond-de-veau, add salt and pepper to taste and cook for about 2 hours. Once cooked, shred the meat, reduce the cooking sauce and season the meat while adding the Modena balsamic vinegar.


Preparation for the sauce:

Sear the venison scraps with extra virgin olive oil, add the aromatic topping, fade with the Barolo wine vinegar and let evaporate. Cover with the fond-de-veau and cook for 2 hours. Add the toasted juniper and infuse for 20 minutes, filter out and reduce the sauce.

For the topping 2 : Jerusalem artichoke and truffle millefeuille:

  • 1kg Jerusalem artichoke, large
  • 500g black truffle water Tartuflanghe
  • 50g black truffle Tartuflanghe
  • 50 g hazelnuts
  • Salt
  • White vinegar
  • Corn flour
  • 6.5g gellan gum
  • 2l fry oil


Preparation for the topping:

Peel and cut the Jerusalem artichokes, cut them in a smooth round shape, cook them “in white” (with water, salt, white vinegar and corn flour) for about 45 minutes or until they are tender. Meanwhile, boil the truffle water with the gellan gum, let cool and jellify in a container. Cut the jelly with a slicer at 0.3mm and in the same shape as the Jerusalem artichokes. Cut the black truffle very thin in the same shape of the Jerusalem artichoke. Create a millefeuille assembling the three components (Jerusalem artichoke, fresh black truffle, jelly truffle). Fry the Jerusalem artichoke peels at 140°C, stir with the hazelnuts and blend until dust. Use this dust to cover the millefeuille and cut it in a half.



Chef Marco Acquaroli