Roe Deer Chocolate Salami

For the salami

• Grind the venison meat twice using a meat grinder until a fine and homogeneous texture is obtained. Add the previously melted dark chocolate and mix thoroughly.
• Incorporate the cocoa, chopped candied orange, honey, grated tonka bean, and Neapolitan pisto, mixing until fully combined.
• Using plastic wrap, shape the mixture into a compact cylinder, then wrap it tightly with two or three layers to seal it completely.
• Submerge it in a pot of water and cook for about 20 minutes at a boil, ensuring the internal temperature reaches 70°C. Let it cool completely before slicing.

For the sabayon

• Whisk the egg yolks vigorously until pale and foamy. Add the sugar and ginger water, then cook over a bain-marie while whisking until the mixture reaches 82°C. Adjust the consistency by adding the remaining water and continue whisking until smooth and stable.

Plating

• Arrange slices of venison chocolate salame on the plate and pour the warm sabayon over it, covering half of the salame.