Recipies

Starter

Game pie

Second Course

SZECHUAN TURKEY

Street Food

Duck prosciutto pizza with arugula and “fior di latte”

Starter

WILD BOAR SALAMI

Main Course

Wild boar and sour cherries cappelletti

Starter

WILD BOAR PADELLACCIA WITH CRISPY BREAD, ORANGES AND APPLES

Starter

Wild turkey stuffed morels mushrooms with scallion cream sauce

Second Course

Venison with prunes

Starter

Venison tartare with red fruits and mint

Second Course

CHAKAPULI STEW WITH VENISON

Main Course

CRESCENZA CHEESE, QUAIL AND WALNUT RISOTTO

Starter

MALLARD NUGGETS WITH ASPARAGUS SAUCE

Second Course

Wild Boar Tenderloin with spring onion emulsion and sweet potato

Main Course

Paccheri with venison sausage, broccoli and oil nduja oil

Starter

PHEASANT AND EGG BOTTARGA PÂTÉ

Second Course

HONEY AND SOY SMOKED DUCK

Main Course

VENISON STOCK SPAGHETTI

Main Course

TAGLIATELLA WITH MUFLON RAGOUT

Second Course

Venison loins with smashed potatoes and grill chard.

Main Course

WILD GNOCCO WITH VENISON RAGOUT

Starter

Venison ham, Jerusalem artichoke and chanterelles crumble

Second Course

WILD BOAR RIBS

Starter

VENISON TONGUE AND BRESAOLA

Second Course

HONEY SOY BRAISED GOOSE LEGS

Main Course

MISSOLTINO SPAGHETTI AND VENISON

Starter

CRISPY VENISON BACON

Second Course

Salad and duck breast with yogurt and mustard dressing

Second Course

Venison with spicy dates

Second Course

Reverse sared venison backstrap with hasselback potatoes

Starter

Venison pastrami with porcini mushrooms and almonds

Starter

WILD BOAR TURNIP CELERY CROUTON IN PAN, FIGS AND BORAGE

Main Course

Duck with Butternut Squash Risotto

Starter

TERRINA OF GAME AND WILD HERBS

Second Course

Venison fillet with grilled pumpkin, porcini mushrooms and chestnut cream

Starter

KOREAN BRAISED WILD TURKEY THIGHS

Main Course

Duck Sausage with Rapini and Rigatoni Pasta

Street Food

WILD BOAR SKEWERS, SWEET SOUR SHALLOTS AND BERNESE SAUCE

Starter

VENISON TARTARE ON RED RICE, SHRIMP AND STRAWBERRIES

Starter

“AS A DIPLOMATIC” RAW VENISON, SHRIMPS AND LIME

Second Course

VENISON BIRRIA STEW

Street Food

WILD BOAR BURGER WITH SAVOY CABBAGE AND MULLED WINE

Starter

“THE PIZZA UNTA” MARINATED VENISON, CHICORY AND MANGO

Second Course

DUCK AND WILD ASPARAGUS

Main Course

FREGOLA WITH MALLARD, CHEEK LARD AND SAVOY CABBAGE

Starter

Wild boar meatballs with sauce and gremolada

Second Course

VENISON ROLL, BURNT LEEK HAY AND RED TURNIP

Main Course

TROFIE PASTA, MALLARD AND STRACCIATELLA

Starter

HARE AND RIVER SHRIMP TARTARE

Starter

Venison fillet, crispy basket, asparagus and reduction of black cherries

Second Course

Elk roast with Caponata

Starter

Tuscan-Emilian deer tartare and raw Caesar’s mushroom

Second Course

WOOD PIGEON AND ROSEHIP

Main Course

Ramen with woodpigeon tortello and portulaca

Second Course

Sous Vide Canada Goose Breast with wild mushroom cream sauce

Second Course

Venison loin with asparagus salad

Main Course

DUCK-FILLED RAVIOLI WITH PEAS AND COCOA CRUMBS

Starter

HUMMUS, CUCUMBERS, PLUM TOMATOES AND CHAMOIS

Starter

Thanksgiving Inspired Turkey Scallops

Starter

Wild Game Pepperoni

Starter

Black Bear Shank and Foie Gras terrine

Main Course

Cappellacci with venison and Mediterranean flavours

Second Course

Crane Steak au Poivre

Starter

Pan roasted quail duck fat carrot and sorrel

Second Course

HERB CRUSTED VENISON CROWN ROAST

Starter

Quail hearts with pomegranate and pine nuts

Street Food

Moose neck pizza

Second Course

Grilled quail with honey lime glaze

Second Course

Chamois cutlets

Second Course

Sika carpaccio

Starter

Goat, prune and almond terrine

Street Food

Wild turkey, parmesan fries and buns

Second Course

Muskox tenderloin with red currant Jus with mushrooms, Fiddleheads and cauliflower puree

Second Course

Crispy hare confit

Starter

Fiordland Wapiti Bresaola

Second Course

Fire roasted wild doves with lemongrass

Main Course

Pasta with wild boar pancetta and puttanesca sauce

Second Course

Tempura turkey tenders with ponzu

Main Course

Wild Boar Fazzoletto

Main Course

Pheasant Tagliolini

Second Course

Pheasant roulade with maple mustard jus

Second Course

Venison tartare with October sent

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

Venison 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

Street Food

Bagel with venison carpaccio, avocado and ricotta cheese

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 CourseMain 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

StarterStarter

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

WILD BOAR WITH POLENTA 8 FLIES

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 PISTACHIO

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

VENISON 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 venison

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

Second Course

Stew of roe deer with tomato puree, olives and rosemary aroma

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

Wild boar mini burger with smoked aubergine cream

Second Course

Chamois ribs with crispy Savoy cabbage

Second CourseStarter

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

Roe deer with peas and potatoes

Second Course

Straccetti deer with rocket and walnuts

Second Course

Leg of hare stuffed with spinach

Second Course

Loin of chamois “pasticciato”

Second Course

Wild boar nuggets in orange sauce with speck and misticanza salad

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

Deer ravioli with sautéed vegetable cream

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

Starter

Puffed pasta with pounded venison

Street Food

Wild boar mini burger with lime mayonnaise and misticanza salad

Main Course

Whole-grain fusilli pasta with venison ragu