Under the tree: winter venison and hare

Alessandro Gilmozzi

INGREDIENTS

For 20 people

For the hare marinade
2 hare legs
400 g of riesling
40 g of apple vinegar
5 juniper berries
1 sprig of Scots pine
Maldon salt
Lichen
Moss
Birch leaves

For the marinade and cooking the venison tongue
1 clean venison tongue
250 g of riesling
25 g of apple vinegar
5 juniper berries
1 sprig of Scots pine
Maldon salt
Lichen
Moss
Birch leaves

For the moss cakes
80 g of egg yolks
125 g of egg white
80 g of ground pine nuts
20 g of sugar syrup
50 g of lichen-moss powder
3 g of porcini mushroom powder
10 g of flour
Salt

For the base of the plate (roots, frost, sprouts, Swiss pine nuts)
2 onions (for the soil)
200 g of milk
505 g of fresh goat's cheese
4 g of gelatine sheets
100 g of wild hazelnuts
20 sprouted pine nuts or pine shoots
3 white turnips
Extra virgin olive oil
Fir shoots
Juniper oil
Salt
Pepper

 

 

 

 

 

METHOD

For the hare marinade
Clean and bone the meat, leaving the main parts whole (thigh and rump). Set the bones to one side. Leave the hare to macerate in the marinade for 6 days in a vacuum with all the ingredients.

For the marinade and cooking the venison tongue
Place all the ingredients in a vacuum bag. Cook at 80 °C for 7 hours in a Roner or a steam oven. Set the cooking water to one side, cut the venison tongue into cubes and set aside, to be reheated in water to 70 °C just before serving.

For the moss cakes
Mix all the ingredients and place them in a siphon. For the cooking, place the mixture in a plastic bowl, and cook in the microwave for 1 minute at 900 Watts.

For the base of the plate (roots, frost, sprouts, Swiss pine nuts)
Clean and slice the onion, toast it and grind it into powder (soil or vegetable carbon). Blend the hazelnuts into granules and add them to the onion. Store it in a box with 1 drop of pine essential oil.
Leave the Swiss pine nuts to sprout using a germinator and some cotton wool.
For the frost or snow, mix the milk with the goat's cheese in a bowl to make a cream with the consistency of mayonnaise. Fill a siphon, charge it with gas and store in the fridge at 4 °C.
Wash the salsify root, peel it and juice it. Filter the juice well, bring it to the boil in a pan and add 2 sheets of gelatine for every 200 g of juice. Fill a siphon and store in the fridge.

Presentation
When the bases have been prepared, cut the tongue into cubes to make as many portions as possible. Finely chop the scraps, dry them and use them to reinforce the onion and hazelnut soil.
Cut the hare into very fine slices and position them on the imitation rocks created using the dried moss cake.
Form a 7 cm disc using the soil (onions and hazelnuts). Place the cube of tongue on top with the pine sprouts, the moss cake with the hare, the root mousse, the goat's cheese, the Swiss pine nuts and the fir sprouts.

 

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 Credits Brambilla-Serrani

Alessandro Gilmozzi

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