Fillet of deer cooked with fir buds on finferle mushrooms with marzemina grape sauce and potato polenta

Main courses and side dishes


    Ingredients for the preparation of the finferle mushrooms:

    100 g finferle;
    5 g chopped parsley;
    5 g chopped  onions;
    5 g extra virgin olive oil Garda Trentino;
    salt e pepper to taste

    Ingredients for the deer fillet (6 portions):

    600 g deer fillet,
    6 cloves of unpeeled garlic,
    40 g red currant jelly,
    vegetable broth,
    silver fir buds,
    extra virgin olive oil Garda Trentino,
    juniper berries,
    salt e pepper to taste,
    7 cl. Gin,
    8 cl red wine,
    30 g Marzemino grape must,
    potato starch,
    00 flour.

    Ingredients for the potato polenta:

    500 g potatoes,
    60 g flour for polenta "Valle del Chiese",
    15 g 00 flour,
    50 g cheese Spressa della Rendena,
    50 g Trentingrana cheese,
    50 g  Vezzena di Lavarone cheese,
    50 g cheese 50/50 cow milk and goat milk,
    salt and pepper to taste,
    1/2 onion,
    25 g Garda Trentino extra virgin olive oil

Procedure for finferle mushrooms:

Clean finferle; sauté with oil and onion, salt, pepper and cook 10 minutes.
Add parsley when cooked. 

Procedure for the deer gravy:

Clean the deer fillet, removing the fat and clippings which will be used to prepare the deer gravy. 

Heat the oil with two cloves of garlic, juniper and two sprigs of silver fir buds. Add the clippings and any bones, and brown well, skim off the fatty liquid and sprinkle with flour. 

Bathe with Gin and red wine, let evaporate and cover with vegetable broth; put in oven at 180°C for 20 minutes, then filter, season with salt, add the marzemina grape must and add potato starch up to desired density. 

Procedure for the potato polenta

Peel and dice the potatoes. Then boil in salted water.

Mash the potatoes and heat on the burner. Then add the flours and the onion which was previously browned in oil; cook for 20 minutes.

Blend in the diced cheese and cook for 10 more minutes.


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