Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras

A dish of pure decadence, this roe deer loin is seared to perfection, showcasing its tender texture and bold, gamey flavor. Paired with a luscious Piedmont aromatic cheese fondue, it gains a creamy, nutty depth, while the foie gras adds an unctuous, melt-in-your-mouth richness. This dish is an exquisite balance of bold and refined flavors, ideal for an elegant winter feast that celebrates the art of fine dining.

Roe Deer Loin with Piedmont Aromatic Cheese Fondue and Foie Gras

Difficulty Level: Hard

Calories: 1100

Cooking Time: 90 min

Ingredients:

Mushroom jus Julienne – 10 g
Roe Deer Loin – 70 g
Jerusalem Artichokes – 10 g
Salsify – 10 g
Foie Gras – 20 g
Cheese Taleggio – 5 g
Cheese Tuma de Paja – 5 g
Cheese Pajerin 2 Latti – 5 g
Milk – 5 g
White truffle – 2 g
Sauce “Japan Egg Yolk” – 1 g

Instructions:

Boil the milk and let all the cheeses to enjoy joint melting in it, then add the sauce Japan egg yolk into the resulting mixture.
Braise Jerusalem artichokes and salsify together with Mushroom Jus Julienne.
Pan fry the foie gras on a minimal quantity of oil and dice it.
Just not pouring too much oil into the pan, put roe deer meat.
And let it be there to the average level of roasting.
Pour the cheese sauce in a bowl, and place the roe deer meat on top, slightly watering juice from the frying pan.
Add winter vegetables and sliced foie gras in a circle of the dish, by surrounding dish with them.
Cut a little white truffle and place a bit of greenery as your aesthetic taste tells you.

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