Very fine 70% dark chocolate chips to garnish the game, already flavored with deviled sauce and truffle sauce. Giancarlo Perbellini shares his 2 Michelin star recipe.

Procedure

SADDLE OF VENISON, CHOCOLATE, LEMON, DIAVOLA SAUCE

INGREDIENTS, DOSES, PROCEDURE

For the venison

Saddle of venison

De-bone the saddle of venison, obtaining the sirloin and cleaning it of any fat and ribbing, making 65g medallions.

For the venison jus

Roe deer bones and filets
Celery, carrots, onions and herbs

Use the bones and filets to prepare the base and then use it as the base for the diavola sauce.

Toast the bones in high oleic oil; once well toasted, strain from the fat and add celery, carrots, onions and herbs; douse with plenty of water and boil for about three hours. Strain at this point, keeping the resulting liquid, reducing it to a thick consistency.

For the diavola sauce

Black pepper, shallots and butter to taste
3 l red wine
Venison stock

Toast black pepper in saucepan, add nuts of butter and brown shallots cut into wedges. Pour in 3 liters of red wine and bring to reduction, then strain and add to the previously made venison stock.

For the parsley sponge

A bunch of parsley
150g egg white
60g 00 flour
10g dextrose
45g grated Parmigiano Reggiano cheese
60g egg yolk
4g salt

Cook the leaves of a bunch of parsley in water only for a few minutes and cool in ice water and squeeze well; blend in a blender for 5 minutes with 150g egg white, 60g flour 00, 10g dextrose, 45g grated Parmigiano, 60g egg yolk and 4g salt until smooth.

Strain through chinoix and place in siphon with 3 charges; let rest overnight in refrigerator, then froth in a container and cook in microwave at maximum power for one minute.

For the truffle sauce

Shallots, butter, Marsala wine to taste
2 black truffles
300 g truffle water

Brown a julienne-cut shallot in butter until golden brown, then remove the butter and deglaze with Marsala wine. Blend two black truffles with 300g truffle water, add to the shallot and simmer for about 20 minutes, strain through chinoix, add to the liquid of the venison stock and reduce to consistency to be able to lacquer the scorzonera.

For the scorzonera

Scorzonera root
Clear butter

Clean the root thoroughly from the earth, peel it and cook it in a vacuum bag in a steam oven at 100ºC for about 10 minutes; once cooked, brown it in light butter and lacquer with truffle grounds.

For the tarragon mayonnaise

180g of lettuce
60g tarragon leaves
40g egg white
265g oil
25g white vinegar
Salt, pepper

Emulsify until desired consistency is reached.

DISH COMPOSITION AND FINAL TOUCHES

Blanch the venison medallion on all sides finishing the soutè cooking with flavored butter, allow to rest for a few seconds before cutting the meat in half, grate 70% chocolate chips on the cooking side of the lemon peel.

Heat the sponge greased on one side with thyme, rosemary and garlic flavored butter and before serving make three spikes of tarragon mayonnaise.

Arrange the diavola sauce in the center of the plate, lay the two halves of venison on top, garnishing on one side with the parsley sponge, tarragon mayonnaise and lacquered scorzonera root.