Beef as venison with pine puree and truffle oil

Preparation steps

• For beef:
• Rub the beef well with salt, slightly broken juniper berries, and freshly ground colorful pepper. Fill the meat with sliced ​​guancale into strips. Put pine needles on the bottom of the pan, put meat over them, and sprinkle pine needles on the meat as well.
• In another bowl, also serve sliced ​​onions, chopped vegetables, put bay leaf, wine and vinegar, and pour 500ml of water over it all. Cook over low heat, and when the vegetables are soft, leave everything to cool well, then pour it together with the soup in which it was cooked over the meat.
• Cover the meat prepared in this way and leave it in the fridge overnight.
• The next day, take the meat out of the vegetables and pine needles, put it in another bowl, pour in a little water and oil and simmer until the meat is completely soft. Worchestire sauce
• When the meat is cooked, cover it with aluminum foil to rest, then cut it into slices and spread with grated sauce and hunting sauce.
• For juniper berry puree (pine)
• Put juniper berries that you made from gauze and close with kitchen thread. Peel and chop the potatoes into 2.5x2x5cm cubes. Put the potatoes, gauze with juniper berries and other ingredients prepared in this way in a slightly larger pot.
• Bring to a boil, then when it boils reduce the temperature to simmer slowly, covered for about 30 minutes until the potatoes are soft
• Strain the potatoes and save the liquid in which the potatoes were cooked. Use the tongs to remove the bag of juniper berries and bay leaves.
• Beat the boiled potatoes well with a potato masher until it turns into a smooth puree without lumps. Slowly add one glass of the liquid where the potatoes were cooked to the puree, with truffle oil, then season everything with salt and freshly ground colorful pepper.
• Tip: if you can’t find guanciale, use bacon