Game recipes
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Game
Course
Difficulty
Chef
Second Course
Thigh of mallard, brains and tapioca
Starter
Venison Salad
Second Course
Fire roasted venison with rosemary grilled lemon and tzatziki
Second Course
Canada Goose Schnitzel
Main Course
Porcini and venison tagliatelle
Starter
Venison Heart Carpaccio
Second Course
Sous Vide Venison Loin with Basil, Plum, and Rue
Second Course
Bitter orange and chestnut sausage wild boar
Second Course
Braised Roe Deer
Main Course
Orecchiette with Wild Boar and Porcini Ragu
Main Course
Venison, Plum, and Black Truffle Tortelloni
Second Course
Frenched wild boar rib chop with cranberry chutney and harvest vegetables
Main Course
Wild herbal risotto juniper oil and hare
Starter
Wild turkey lumpia
Main Course
Emilian venison soup
Street Food
Wild Game Barbecue Burnt Ends
Main Course
Double pappardelle with wild boar ragù, pecorino fondue, and porcini mushrooms
Main Course
Peposo of wild boar
Starter
Crispy rice and fallow deer
Main Course
Saffron and venison ossobuco risotto
Main Course
Wild Boar Sausage and Seafood Pasta
Second Course
Origin
Main Course
Braised venison plin, pumpkin cream and blue sheep's cheese fondue
Main Course
CHITARRINE WITH GAME RAGOUT
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