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
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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