Fabrizia Meroi's Recipe: "Leaves Are Falling." Melting deer, root leaves, hazelnuts, mushrooms, moss, and watercress.

Ingredients for 4 servings

280g of venison loin
Extra virgin olive oil

For the marinade

400g of coarse salt
300g of brown sugar
4/5 juniper berries
6/7 black and white peppercorns
1 bay leaf
Half a grated orange peel

Method

Clean the venison meat of any filaments and place it in a large bowl.Prepare the marinade by combining salt, brown sugar, crushed juniper berries, crushed peppercorns, grated orange peel, and crumbled bay leaf. Mix thoroughly. Cover the meat with the marinade and refrigerate for 3 to 4 hours.

For the creamy parsley root soup

100g of parsley root
Extra virgin olive oil
Salt
Water as needed

Method

Peel, wash, and slice the parsley roots. Cook them in a pot with a drizzle of olive oil, a pinch of salt, and enough water to cover. When the roots are soft, blend them into a velvety cream. Adjust the salt if necessary and set aside.

For the moss

40g of egg yolk
80g of egg white
40g of toasted hazelnuts
20g of sugar
3g of green tea
2 drops of oak moss essential oil

Method

Toast the hazelnuts and blend them with all the other ingredients for about a minute. Strain the mixture, pour it into a siphon, charge it with gas, and distribute some of the mixture into 2 or 3 disposable plastic glasses. Microwave for a minute at maximum power. Let it cool slightly and then remove the steamed biscuit from the glasses.

For the root leaves

1 small yellow-fleshed potato
1 purple potato
1 orange sweet potato
1 red turnip
Half a celery root
Extra virgin olive oil
Salt

Method

Peel, wash, and thinly slice all the ingredients separately. Shape them into small leaf-like forms with a small knife. Place them on silpat sheets, lightly brush with extra virgin olive oil, and sprinkle with a pinch of salt. Cover with another silpat sheet and bake for about 30 minutes at 130°C (266°F) until they become slightly golden and crispy. Gently remove them and set aside.

Plate composition

Hawthorn berries
Hazelnut oil
Toasted hazelnuts
Sauerkraut
Pickled chanterelle mushrooms
Watercress leaves

Method

After the designated time, remove the meat from the marinade, rinse briefly, and pat dry with paper towels.Cut 4 or 5 thin slices for each diner, place them slightly apart on a sheet of plastic wrap, drizzle with a little olive oil, cover with another sheet of plastic wrap, and pound vigorously with a meat mallet to flatten the deer meat.

Arrange the slices on plates, distribute the root leaves, pieces of moss, form small quenelles of sauerkraut, add hawthorn berries, a drizzle of hazelnut oil, some toasted hazelnuts, pickled mushrooms, parsley root velouté here and there, a few sprigs of watercress, and serve.