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2018-01-09T09:32:39+01:00
PARTNERS
Recipies
Course
Main Course
Second Course
Starter
Street Food
Calories
100 - 300
300 - 400
400 - 500
500 - 600
600 - 700
700 - 800
900
> 1.000
Difficulty
Easy
Medium
Hard
Venison
Deer
Roe Deer
Fallow Deer
Wild Boar
Pheasant
Duck
Woodcock
Partridge
Quail
Moufflon
Hare
Chamois
Main Course
Second Course
Starter
Street Food
Second Course
Air compressor roasted duck
Starter
Wild hare croquettas
Second Course
Wild Boar stew with morels and black garlic
Street Food
Wild Turkey Al Pastor Tacos
Second Course
VENISON PASTRAMI, CHAMOMILE MAYONNAISE, PICKLED CHERRIES
Main Course
BALDO RICE WITH SNIPE
Second Course
VENISON PASTIES WITH A BLACKBERRY SAUCE
Second Course
Goose Jambalaya
Starter
Grilled venison loin with tomato soup
Second Course
VENISON TOMAHAWK WITH FLORETS SALAD
Main Course
Cappellacci pasta with pheasant, peppers and crusco
Starter
Deer tataki
Second Course
Thrushes with polenta, beans and pea cream
Second Course
Salmi of duck
Second Course
Wild boar ossobuco with beer
Starter
Venison, bagna cauda and hazelnuts
Main Course
Duck ragu bucatini
Main Course
Red tagliatelle with wild boar and hazelnut ragout
Starter
Braised venison with red berries and fried cecina
Second Course
Clear bag of quail
Starter
Bagel with venison carpaccio, avocado and ricotta
Starter
Venison Caprese Salad
Starter
Venison tartare with pineapple in osmosis with rum, rocket and citronette
Main Course
Trentingrana tagliolini, venison stock and bread sauce
Starter
Wild Boar Olives Ascolana
Main Course
Partridge farfalle with cheese and pepper cream
Second Course
Hare back topped with zucchini cream
Starter
Potato casserole with venison, Norcina sauce and black truffle
Starter
Starter
Salted venison meat with cauliflower and wild asparagus
Main Course
Spaghetti with Game Ragu and Burrata
Starter
Venison loin with green apple and yogurt
Street Food
Sandwich with wild boar pork and caramelized onion
Second Course
Wood pigeon, cicoria asparago, red fruit apples and hazelnut sauce
Main Course
Wild Turkey and Spring Risotto
Second Course
Venison burgers with poplars
Starter
Wild boar croquette with mustard
Main Course
Cold calamarata with venison loin tartare and parsley pesto
Second Course
Wood Pigeon breasts with turmeric and honey with bruscandoli
Street Food
Nashville Hot Turkey
Starter
Venison Bresaola
Main Course
Wild boar cappelletti with cheese fondue, black truffle and black cherry
Main Course
Partridge couscous with turmeric and vegetables
Starter
Herb-baked hare with Swedish turnip puree
Starter
Country salad with paprika pheasant
Main Course
ACORN TAGLIATELLE AND WILD BOAR BACON
Second Course
Moose skewers with potato salad and grilled corn tzatziki
Starter
Duck Prosciutto
Main Course
TORTELLI STUFFED WITH MALLARD
Second Course
Venison fillet with sesame, wild rice and purple cabbage
Second Course
Stewed chanterelle and venison
Main Course
BAKED PASTA WITH VENISON SAUSAGE
Second Course
Roasted Venison with Béarnaise sauce
Second Course
Schnitzel on reindeer roast with potatoes and Brussels sprouts
Second Course
STUFFED VENISON SAUSAGES
Main Course
CASARECCIA WITH FALLOW DEER RAGOUT AND PORCINI MUSHROOMS
Starter
SMOKED HEART CHARCUTERIE
Starter
Hare liver pate on croutons and fresh figs
Second Course
CREAM-COOKED SWEDISH GAME MEAT BALLS WITH MASHED POTATOES WITH TRUFFLE AND LINGONBERRIES
Second Course
HARE’S STEW
Second Course
Wild Boar Tenderloin with Squash, Apples and Black Kale
Starter
VENISON TARTARE WITH RICOTTA CHEESE AND EXOTIC SALAD
Street Food
PIZZA WITH REINDEER
Second Course
VENISON LOIN WITH ZABAGLIONE AND CRUNCHY SPINACH
Second Course
WILD BOAR BARBECUE RIBS
Starter
VENISON TARTARE WITH RED TURNIP CHIPS, SOY YOLK AND TRUFFLE
Main Course
NOODLE SALAD WITH MOOSE
Starter
FREGOLA WITH VENISON, PESTO, CHERRY TOMATOES AND FETA CHEESE
Starter
MEDIUM QUAIL BREAST, FRESH DANDELION
Main Course
WILD BOAR SPAGHETTI CARBONARA
Starter
PHEASANT IN JELLY WITH BLACK ALBA TRUFFLE
Street Food
MOOSE WRAP WITH YOGURT SAUCE AND PARSLEY OIL
Starter
PHEASANT, PERSIMMON AND MULLED WINE
Second Course
ELK CHILLI
Second Course
VENISON BACK STEAK WITH BERRY SAUCE
Starter
HUMMUS AND STRIPS OF VENISON
Main Course
PARTRIDGE AND CHOCOLATE. PARTRIDGE “TORTELLI” PASTA IN SPICED CHOCOLATE SAUCE
Street Food
GAMEBURGER
Starter
ELK LIVER WITH CARAMELIZED ONIONS AND WINE GLAZE
Starter
ROLLS OF WILD BOAR BRESAOLA, COURGETTES AND GOAT CHEESE
Main Course
WILD BOAR TORTELLO WITH BERRIES, ORANGE AND ROSEMARY
Second Course
REINDEER FILLET WITH POTATO CAKE AND RED WINE SAUCE
Starter
Duck Heart Yakitori
Second Course
BAKED PHEASANT WITH RAISINS, CHESTNUTS AND BEER
Street Food
VENISON AND PAUA WONTONS
Second Course
LOIN OF VENISON WITH GIN AND TONIC
Second Course
CAPERCAILLIE WITH CONFIT POTATOES, ONION CREAM AND BLUEBERRY SAUCE
Starter
VENISON CARPACCIO, RADISHES, PARMESAN CHEESE
Second Course
WARM ROAST VEGETABLES SALAD WITH VENISON BACK STEAK AND BLUE CHEESE
Starter
QUAIL WITH CANNELLINI BEAN CREAM AND PICKLED RED ONION
Second Course
GRILLED REINDEER INNER THIGHS WITH “DROPPED” POTATOES, HERB BUTTER AND SOUR CREAM
Second Course
ROE DEER FILET WITH CRANBERRY MARMALADE
Main Course
WILD BOAR BOLOGNESE
Second Course
CURRIED VENISON SAUSAGES
Main Course
HARE RAVIOLI WITH VEGETABLES, PRAWN TARTAR AND LIME
Street Food
CRESCIA FLAKY FLATBREAD WITH CHOPPED WILD BOAR, CHARD AND CACIOTTA CHEESE
Second Course
THE DEER, THE TROUT AND THE PISTACCHIO GRILLED VENISON FILLET
Main Course
THE WILD BOAR DOZING BENEATH THE PLUM TREE PLUMS
Street Food
GOURMET ROE DEER SANDWICH
Second Course
SNOW GOOSE WITH CHIMICHURRI SAUCE
Second Course
ORANGE CHAMOIS SCALOPPINI
Starter
BOURBON GOOSE RILLETTE
Main Course
PARTRIDGE AND SAVOY CABBAGE RISOTTO
Second Course
SOY & LIME ROASTED DOVE
Second Course
PHEASANT, LIME AND MINT SKEWERS
Starter
CHAMOIS CARPACCIO WITH FENNEL AND ORANGE SALAD
Starter
ELK TARTARE
Second Course
CHAMOIS FILLET WITH GREEN PEPPERCORNS
Main Course
MLINCI AND HARE IN A VEGETABLE GARDEN FRESH PASTA, DICED HARE
Main Course
CREPE STUFFED WITH ROE DEER WITH A WOODLAND SCENT
Starter
JERUSALEM ARTICHOKE CREAM WITH MINCED ROE VENISON
Second Course
Pheasant Au Vin
Starter
GINGER AND MANGO PHEASANT SALAD IN A PARMESAN NEST
Second Course
VENISON LOIN MEDALLIONS ON RED CABBAGE CREMA
Main Course
FALLOW DEER VENISON LASAGNA
Starter
ROE DEER VENISON TARTARE SUMMER PARMIGIANA
Second Course
ROE DEER, POLENTA AND FENNEL LOIN WITH POLENTA CRUST
Main Course
FROM THE MOUTH OF THE ISONZO CARNAROLI RICE, WATERFOWL AND EEL
Starter
VENISON TARTARE WITH PRICKLY, FETA AND MINT
Second Course
Venison Backstrap with Creamy Polenta
Second Course
POLENTA WITH A PARTRIDGE JERUSALEM ARTICHOKE WHITE SAUCE
Main Course
FOSSA PASSATELLI WITH PHEASANT BROTH
Street Food
FRIED TURKEY SANDWICH WITH KIMCHI MAYO
Second Course
STEW
Main Course
ROE DEER VENISON CANNELLONI WITH WOODLAND SCENT
Starter
ROE DEER RIBBONS IN SMOKED AND SEASONED BROTH
Second Course
SIKA DEER OSSO BUCO WITH MUSHROOMS AND SHERRY SAUCE
Main Course
Venison Ragu Cavatelli Pasta
Second Course
UBERTO’S FALLOW DEER STROLLING THROUGH HAZELNUT TREES
Main Course
FARRO WITH WILD BOAR OSSOBUCO
Starter
DICED VENISON WITH ISABELLA GRAPE SOUCE
Street Food
GOOSE BARBACOA
Main Course
PHEASANT CAPPELLETTO WITH CINNAMON SCENTED BROTH
Starter
Venison and paua pies
Second Course
Spiced Roasted Rack of Deer with Red Currant Jus
Second Course
Vegetable “conditella” with grilled partridge fillets
Second Course
Roast Duck with Cranberry Orange Chutney
Starter
Jerusalem artichoke cream with wild boar roll
Starter
Wild Goose Liver Pâté
Main Course
Wild boar tortello with butter, rosemary and orange
Street Food
Wild Game Burgers and Roasted Potatoes
Main Course
Potato gnocchi with mouflon ragu and buffalo mozzarella
Second Course
Venison Steak with Scallion Butter and Summer Salad
Starter
Venison mini burger with asparagus, wild mushrooms, ricotta cheese and crunchy bread
Street Food
Hot Fried Rabbit Sandwich
Second Course
Fried wild boar fillet and vegetables with pineapple mustard
Second Course
Wild Turkey Leg Pot Pie
Starter
Roe deer mousse with tomato chutney and eggplant
Second Course
Deer mini-meatballs with spicy sauce
Second Course
Wild Turkey Breast with Morel Mushroom and Wild leek Gravy
Second Course
Venison tataki with crispy spinach
Starter
Black mulberry wood pigeon with potatoes cooked in salt
Second Course
Miso duck on a cream of BBQ queen peach and Chianti demi glacé
Starter
Guinea Fowl breast on saffron potato cream, with radishes, purple carrots and spinach
Second Course
Venison filet, hazelnuts, green onion and asparagus
Main Course
Ravioli in orange partridge broth
Starter
Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds
Starter
Venison carpaccio, pineapple, green apple, turnip and yogurt
Main Course
Saffron risotto with pecorino cheese, fava beans and chamois tartare
Second Course
Pheasant meat skewers with head cabbage mayonnaise on fennel and orange salad
Starter
Pheasant nuggets with lime, mint and paprika
Main Course
Wild boar “Nocina” with peppers, green beans and toasted bread
Starter
Venison rools with pistachio nuts
Main Course
Wild boar soup with chickpeas
Second Course
Deer miniburger with vegetable brunoise and greek yogurt
Second Course
VENISON FILLET WITH CARBONARA SAUCE
Main Course
Pheasant risotto
Main Course
Spelt with Scamorza cheese, peas, rosemary, and deer tataky
Second Course
Clay pot quails with mushrooms
Main Course
Homemade pasta with herbs and hare
Street Food
Canapé with mallard and herbs
Second Course
Mouflon “nocette” with swiss chard scramble
Main Course
Hand-made tagliatelle pasta with pheasant
Street Food
Triangles wild boar and mushrooms
Main Course
Risotto with porcini mushrooms and deer
Second Course
WILD BOAR MEAT ROLL WITH “BROCCOLETTI”
Main Course
Risotto with chicory and hare
Street Food
Venison balls, potatoes and porcini mushrooms
Starter
Boiled wild boar, avocado pureé, tomato salad and green beans
Starter
Canapé with mascarpone cheese and venison carpaccio
Main Course
RAVIOLI WITH CHICKPEAS AND PHEASANT
Second Course
CHICKPEA PURÉE WITH DEER MEATBALLS, PEPPERS AND BEANS
Second Course
PHEASANT BREAST STUFFED WITH CARROTS
Second Course
“PUTTANESCA” HAMBURGER
Main Course
PASTA, MOUFLON SMALL MEATBALLS AND AUBERGINES
Second Course
VENISON FILLET WITH ASPARAGUS PURÉE
Starter
Mouflon salad with potatoes and french beans
Second Course
MALLARD BREAST STUFFED WITH TRUFFLE
Main Course
POTATO GNOCCHI WITH PESTO SAUCE AND QUAILS
Starter
Deer carpaccio, fava beans, oranges and fossa cheese
Second Course
RICOTTA AND TRUFFLE MEAT ROLLS
Main Course
Fusilli with rosemary, pheasant and orange zest
Starter
Cheese boats, chopped venison, gorgonzola and walnuts
Main Course
MINESTRONE SOUP WITH WILD BOAR SAUSAGE AND BACON
Second Course
VENISON FILLET EN CROUTE
Starter
Deer nuggets with tuna sauce
Starter
VENISON TARTARE, ASPARAGUS PUREE, RICOTTA AND ROCKET SALAD
Starter
Roe deer tartare, beets and pistachios
Second Course
“GUAZZETTO” WITH WILD BOAR SAUSAGE AND WHOLEMEAL BREAD
Second Course
WILD BOAR FILLET EN CROUTE WITH CANNELLINI BEANS SAUSE
Main Course
VEGETABLE SOUP WITH WILD BOAR TATAKI
Main Course
Risotto with porcini mushrooms and venison meat
Second Course
DEER FAGOTTINI (ROLLS) WITH GORGONZOLA, CRISPY SPINACH AND ROASTED TOMATOES
Main Course
Pappardelle with pheasant sauce
Second Course
Venison stew with mushrooms
Second Course
“Conditella” with deer rib
Starter
VENISON CHUNKS WITH MIXED PEPPERS
Starter
Venison nuggets with baby zucchini, squash blossoms and figs
Second Course
Deer with cinnamon apples and fennel
Main Course
Conchiglioni pasta with mallard chest ragu
Second Course
Deer stew with asparagus and berry crème fraîche
Main Course
Fusilli pasta with Greek yogurt and chopped chamois
Starter
Deer tartare with crème fresh, mint and lime
Second Course
Boiled roe deer with tuna sauce and braised Bruxelles sprouts
Main Course
Spaghetti with venison, fresh tomatoes, thyme and ginger
Starter
Spinach and cherry salad with wild boar chunks
Main Course
Truciolotti pasta with fresh spinach, chamois meat and summer black truffle
Second Course
Venison skewers with a fanciful salad
Starter
Peas in their pods with chunks of chamois meat
Main Course
Pasta and roe deer meat “Minestrone”
Second Course
Ginger-lime chamois meat skewers with fava beans and Pecorino
Starter
Spinach, fava bean and pea salad with wild boar mince
Main Course
Green apple and potato stuffed shell pasta on vegetable velouté, with lemon-cumin wild boar
Starter
Chamois chunks with green apple and spinach
Second Course
Omelette with fresh courgette and venison ribs
Main Course
Slice of barbeque pizza with venison offal, fruit and steamed red onion
Second Course
Quail Sandwich with savoy cabbage and “Casciotta d’Urbino” cheese
Street Food
WILD BOAR MINI BURGER WITH ROASTED TOMATOES AND BEANS
Street Food
Venison club sandwich
Street Food
Mini peppers stuffed with pheasant
Street Food
Turmeric and lemon polenta with venison seasoned with aromatic herbs
Street Food
Leg and breast of quail fried with breadcrumb crust
Second Course
Chamois ribs with crispy Savoy cabbage
Second Course
Starter
Fried chamois fillet with marjoram-flavored eggplant and zucchini
Second Course
Foil baked quails
Second Course
MUSTARD, ASPARAGUS AND PRUGNOLI STUFFED HARE LOIN
Second Course
Venison ribs with green tomatoes, fava beans and opposite-leaved saltwort (barba di frate)
Second Course
Venison medallions with cannellini beans and fresh peas
Second Course
Carrot cream and roasted venison
Second Course
VENISON NUGGETS WITH GREEN BEANS, CHAMPIGNON AND POTATOES
Fond brun (game stock)
Second Course
Breast and leg of quail “alla diavola” with roasted tomatoes
Second Course
Sautéed artichokes with venison tenderloin and ham
Second Course
Deer roll with bacon and spinach crisp
Second Course
Roast wild boar in milk
Second Course
Straccetti deer with rocket and walnuts
Second Course
Leg of hare stuffed with spinach
Second Course
Loin of chamois “pasticciato”
Second Course
Low-temperature deer rib with zucchini, champignon mushrooms and fresh tomatoes
Second Course
Wild boar stew with potatoes
Main Course
Caramelle pasta stuffed with hare with radicchio cream and asparagus
Main Course
Pappardelle with quail ragout
Main Course
Deer Millefoglie
Main Course
Beetroot risotto with yogurt cream and quenelles of hare
Main Course
Pheasant cappelletti in chamomile orange-rosemary broth
Main Course
Cream of yellow pumpkin soup with venison filled cappelletti
Main Course
Maltagliati with venison meatballs and thyme
Main Course
Venison cappelletti with rosemary and orange
Main Course
Spelt pasta with venison carbonara
Main Course
Porcini mushroom risotto with venison
Main Course
Risotto with strawberries and partridges
Main Course
Venison carbonara with green beans
Main Course
Polenta with chickpeas rosemary and venison
Main Course
Spelt penne with white hare ragù sauce and peppers
Main Course
Truciolotti with peppers, thyme and venison
Main Course
Fusilli with woodcock and mushrooms
Starter
Roe deer tartare
Starter
Deer carpaccio with cauliflower couscous
Starter
Smoked wild boar loin with apples and rocket salad
Starter
Venison carpaccio with fennel and orange salad
Starter
“Straccetti” of Chamois with Champignon mushrooms and strawberries
Starter
Red turnip ravioli stuffed with venison accompanied with pea puree
Starter
Venison tartare with exotic salad
Starter
Courgette stuffed with wild duck breast and robiola cheese
Starter
Chamois mini meatballs
Street Food
Wild boar mini burger with lime mayonnaise and misticanza salad
Main Course
Whole-grain fusilli pasta with venison ragu
