Components: Fresh venison meat on the bone – approximately 800 grams. Fresh white mushrooms – 300 grams. Black salsify root – 200 grams. Boiled chestnuts – 120 grams. Asparagus (use green asparagus) – 300 grams. Flour – 30 grams. One small lemon. Chives – half a bunch. For the jam, you will need: Cranberries (use sweet dried cranberries) – 100 grams. Shallots (or regular onions) – 40 grams. Two cloves of garlic. One small sprig of thyme. One small sprig of rosemary. 30 grams of honey. Orange juice – 150 ml. Fresh cranberry juice – 150 ml. Half a vanilla stick. For the marinade, you will need: Five grams of white pepper corns. 100 ml of cognac. 100 ml of port wine. 30 ml of veal broth. For garnish: Parsley – a few sprigs. Fresh gooseberries – four berries. Salt and pepper to taste.

Cooking recipe: Begin by cleaning the venison meat and tightly tying it with string, then cut it into small patties and place them in the refrigerator. In a bowl, pour a little water and lemon juice. Clean the black salsify and put it in the lemon water. Dilute one tablespoon of flour in a container with water, and boil the black salsify in it. Check the meat for readiness with a knife. Remove the salsify and set it aside.

For the jam: In a heated pan, simmer the shallots together with olive oil, add garlic and herbs, then add cranberries, stir for a few minutes, then add the vanilla stick, honey, and fresh orange juice.

Fry the mushrooms in olive oil, add salt and pepper, add butter and sprinkle with freshly chopped chives. For the marinade: In a heated pan, add butter and ground pepper, fry for a few seconds, then add cognac, simmer, and add port wine, simmer for a bit, then add the veal broth and bring the mixture to a syrupy consistency. Now you need to fry the venison patties to your liking.

In another pan, put the asparagus, chestnuts, and black salsify, sprinkle with pepper, add salt and simmer all of this in butter. Arrange the vegetable mass, mushrooms, and patties on a plate. Put a small spoon of cranberry jam on the side, and pour the pepper marinade on top. Garnish the dish with gooseberries and parsley.