Ingredients (for 4 persons):
600 g of venison pulp
2 carrots
2 onions
½ stick of celery
50 g dehydrated raisins
50 g pine nuts
¾ litre of Breganze Bianco San Giorgio wine
spices: lemon peels, juniper berries, rosemary
vinegar, sugar, flour, salt and pepper to taste

Marinate the venison pulp in white wine with the carrots, onions, celery and spices in a bag. After 5 days, drain the pulp and vegetables. Gently fry the vegetables and add the pulp rolled in flour. When all the ingredients are well browned, add the marinade wine, season with salt and pepper and cook well, always leaving the spice bag with the food. When cooked, separate the meat from the sauce and flavour the sauce with a drop of vinegar, a teaspoon of sugar and salt. Remove the bag and pass the sauce through the mixer, add the pine nuts and raisins after leaving them soak in lukewarm water.
Cut the pulp into medallion shapes and serve with the sauce. Serve with pumpkin-filled gnocchi.

Dish presented by:
Hotel-Ristorante La Bocchetta
Conco-Altipiano di Asiago