In this dish Alessandro Dal Degan has skillfully combined Loison Fig Panettone with the sylvan flavors of his land.
Alessandro Dal Degan, chef of the restaurant La Tana Gourmet, 1 Michelin star, in Asiago (Vi), for his “Saddle of venison with juniper and toasted Loison Fig Panettone” used only 5 ingredients.
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To learn how to make this recipe, you can either read the instructions below or you can watch the video in which the Chef explains how to recreate it.
- 4 servings
- Saddle of venison, divided into 4 steaks, 120 g each
- Trumpet mushrooms, 400 g
- Loison Panettone with Calabrian Figs, 100 g
- Mustard sprouts, 6 pcs
- Marinated juniper, 5 g
Sear the saddle of venison in a frying pan for 4-5 minutes, then put it in the oven for 2-3 minutes until it reaches the core temperature of 50° C.
Clean the trumpet mushrooms and stew in a pan without adding any other ingredient (at the most a little water).
Cut the slice of Loison Fig Panettone into cubes, then toast them in the oven.
Cut the saddle of venison into three parts and arrange on a serving plate, top with a few drops of marinated juniper. Add the trumpet mushrooms, the toasted Panettone cubes and garnish with a few leaves of mustard sprouts, which will give the right balance of acidity to the dish.