MALLARD BREASTS BY SOUS-VIDE

Cut the breast out, possibily with skin

Place in the appropriate bag for cooking (SOUS-VIDE COOKING) with sage, rosemary and some vegetable bouillon

Cook for 1.5/2 hours max at 55-60° C (the difference between the cooking time is up to the internal pinkish of the meat)

Burnish both sides for a minute each in a iron cast pan with a ghee knob

Dress it with pepper and serve cut to slices

BURGER CHAMOIS COOKING BY SOUS-VIDE

4 people recipe

Grind 700g of chammy hind and add 1 egg, 2 spons of odl bred i crumble, salt and pepper (depending on taste)

Mesh the componets and make the burgers

After putting the burgers in the aposite bag for vacum-cooking, cook it for 1.5 hours at 57C

While you are wating, follow the second part of the recipe and make a perfect bun to go with the burger!

After the vacum-cooking is finished, grill them in an hot iron cast and add salt and pepper (depending on taste)

Assemble the bun, tomato, fresh onion and homemade mainoaise and enjoy it!

RUMP CHAMOIS IN THE OVEN

Prepare the rump of the chamois, covered on both sides of thin bacon or lard, adding rosemarry or sage to plasure

Preheat the oven at 120 °C and place the rump

Boil some water in order to prepare some vegetable bouillon, wet the meat from time to time

After one hour at 120 °C, bring the oven up to 180 °C and controll that the core part of the rump won't exceed the 55 °C

Got to 55-60 °C of the core, slice the rump and serve with simply pan baked potatoes with salt, black pepper and rosemary

Homemade bun

250g flour 00 - 250g flour 0 - 300ml of milk -
12g brewer's yeast - 1 spoon of honey - 1 spoon of cane sugar - 50g of butter - 2 spoons of salt.

Mix everything and let is rest for 2 hours Make the buns, cover them with some milk and sesam/popeye seeds at pleasure Let them rest for other 40 mins Put it in the oven at 200C for 10-15 mins

RED DEER SPEZZATINO (MEDITERRANEAN SPEZZATINO WITHOUT MARINADE)

Use the meat that was previusoly selected, while deboning, to be used as spezzatino

Trim carrots and onions and brown it in a iron cast preheated, adding a spoon of ghee

Add the deer meat and let it roast for a couple of minutes

Cover it with vegetable broth, add a glass of dry white wine and start the slowcooking for 3-4 hours

Chekc the advancing of the spezzatino once in a while

When the meat appears to be soft, add half cut tomatoes, a spoon of paprika, some nutmeg, black pepper and origano to your taste

Let it go for another half an hour, while preparing side polenta to serve with the spezzatino