Ingredients
Bone marrow: 1 kg, deer
Mustard: 20 g, Dijon
Figs: 3 each, diced
Gorgonzola cheese: 60 g, diced
Game: 1,5 l
Salt
Pepper
Celery: 400 g
Cream: 100 ml
Butter: 50 g
Salt
Orange zest
An exclusive recipe from the Street Food Alta Quota event in the Dolomites.
Method
01.
Marinate the ossobuco with mustard, salt, pepper.
02.
Pan fry both sides and braise in a pan with wild game sauce for 90 minues.
03.
Meanwhile, peel the celery, dice it and boil it in water in 20 minutes, drain and whip with cream and butter for three minutes.
04.
Take out the sauce from the ossobuco, add the figs and gorgonzola, roast in the over (190°) for three minutes.
05.
Dry out the bottom of the sauce.
06.
Decorate and serve.
