Venison, trout and pistachio nut

/Venison, trout and pistachio nut
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Venison, trout and pistachio nut

  • CourseSecond Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityRun F 31’ M 22’
  • Persons4


600gr  venison fillet cleaned by all marbling

100gr trout eggs

a.s. thyme. marjoram and garlic

a.s. extra virgin olive oil, pepper

To prepare the sauce:

300gr pistachio nut

a.s. salt and stock


  • After cleaned by all marbling, marinate it at least for one day. To have a good marinate, close the fillet under vacuum, with the spices, garlic and pepper.
  • Sear the salty and peppery fillet on the warm grid. The meat will have to remain soft and juicy inside.
  • To prepare the sauce, put the pistachio nut into the blender, add the stock and the extra virgin olive oil Until you get the right texture. Add salt.
  • Arrange two venison medallions (high about 2.5cm ) in the platter, lay down the trout eggs and add the pistachio nut cream. Finish the platter with a thread of extra virgin olive oil and a pepper grinder.




Other Info

Alessandro Gavagna

He was born in 1972 in Città di Castello to Friuli-born mother and father from Emilia. Gone back into Friuli he graduated in the regional hotel-management school and, after a training period, came to the Trattoria al Cacciatore de la Subida, where he  developed his skill and took possession of traditional cooking and local food.

His boundary cooking is based on dishes from the territory, able to meet and fuse the Mediterranean culinary culture to those from central Europe, Friuli and Slovenia.

Minding to understand the prominent change of contemporary cookery world, he gives the utmost importance to raw materials and to the territory, offering dishes able to re-create the delicate balance of tastes typical of borderlands.

After an accurate search, tradition is revised and enriched by something new, something different devised not to surprise but to enhance the most subtle and tasteful marks of flavors from this precious crossroads of cultures.

Row materials but also the tastes of territory, to be preserved and enhanced as heritage of distinction; that’s singularity.



Picture by Sophie Delaow


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