Toasted Juniper Venison, Jerusalem Artichoke and Truffle Millefeuille, Barolo Vinegar Sauce – Chef Marco Acquaroli

Ingredients for 7 people

For the deer:

• 2kg venison loin

For the braised leg:

• 2kg deer leg
• 100g olive oil
• 50g carrot
• 50g celery
• 50g onion
• 1 bottle of red wine (Barbaresco)
• 3g black peppercorns
• 3g white peppercorns
• 3g pink peppercorns
• 5g juniper berries
• 1 pc star anise
• 1g mace
• 1g cloves
• 500 ml brown stock
• 100ml traditional balsamic vinegar of Modena

For the sauce:

• 1 kg venison scraps
• 100g celery
• 100g carrot
• 100g onion
• 50g Barolo vinegar
• 2 l brown stock
• 20g toasted juniper

For the brine:

• 2 l water
• 50 g fine salt
• 3g black peppercorns
• 3g white peppercorns
• 3g pink peppercorns
• 5g juniper berries
• 1 pc star anise
• 1g mace
• 1g cloves
• 2 cloves of garlic
• 10 g rosemary
• 5g thyme

Preparing the brine:

Bring a third of the water to the boil and dissolve the salt in it. When the salt has dissolved, add the remaining water and the spices, let it cool.

For the fine venison stuffing:

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

Filling preparation:

Cut the two meats into cubes and blend them until they become a cream, add the egg white and the very cold cream, season with salt and pepper and pass through a fine sieve.

For the seed crust:

• 10g toasted sunflower seeds
• 10g flax seeds
• 10 g cocoa beans (Valrhona)
• 10g dehydrated noh2o truffle Tartuflanghe
• 10g dried cranberries
• 5 g pink pepper
• Thyme leaves

Preparation for the crust:

Toast the sunflower and flax seeds in a pan, mix with the rest of the ingredients

Preparation for the venison loin:

Debone and trim the venison loin and leg, cut the loin into 6 evenly sized pieces, and marinate them in the brine. Once marinated, stack them three at a time to form two small patties, then wrap them in plastic wrap. Let them rest in the refrigerator for half an hour.

Meanwhile, prepare the fine filling.

Lay out two sheets of plastic wrap on a table, spread a thin layer of venison stuffing on each sheet, and place the rolled loin in the center. Close the roll into a cylinder using the plastic wrap.

Steam bake at 85°C for 10 minutes to set the filling, then continue baking at 62°C until the core temperature reaches 38-40°C. Remove from the oven and let rest.

Melt the butter in a pan and brown the fillets. Remove from the heat, glaze them with the venison sauce, and sprinkle with the seed crust and thyme leaves.

Preparation for the thigh:

Cut the venison leg into even cubes and garnish with the vegetables. Sauté the vegetables in extra virgin olive oil, add the meat and let it brown. Add the spices, pour in the red wine and Bruno stock, season with salt and pepper, and cook for about 2 hours. Once cooked, shred the meat, reduce the cooking juices, and season the meat with traditional balsamic vinegar of Modena.

Preparation for the sauce:

Brown the venison scraps in extra virgin olive oil, add the aromatic garnish, drizzle with the Barolo vinegar, and let it evaporate. Cover with the brown stock and cook for 2 hours. Add the toasted juniper and let it infuse for 20 minutes, then strain and reduce.

For the garnish 2: Jerusalem artichoke millefeuille with black truffle:

• 1kg large Jerusalem artichoke
• 500g Tartuflanghe black truffle water
• 50g Tartuflanghe black truffle
• 50 g hazelnuts
• Salt
• White vinegar
• Cornstarch
• 6.5g gellan
• 2l Oil for frying

Preparation for garnishes:

Peel and slice the Jerusalem artichokes, cut them into flat discs, and cook them in a white sauce (water, salt, vinegar, and cornstarch) for about 45 minutes, or until tender. Meanwhile, bring the truffle water and gellan to a boil, pour it into a container, and let it gel. Slice the resulting gelatin into 0.3 mm thick slices using a slicer and cut it into flat discs the same size as the Jerusalem artichokes. Slice the black truffle thinly, the same size as the Jerusalem artichokes. Create a mille-feuille by assembling the three components (Jerusalem artichoke, fresh truffle, and truffle jelly). Fry the Jerusalem artichoke skins at 140°C, mix them with the hazelnuts, and grind them to a powder. Use this powder to coat the mille-feuille and cut it in half.

Chef Marco Acquaroli