Smoked venison marrow with dark chocolate, mushrooms, almonds and pumpkin seeds

Ingredients

For every hour of running at a medium-low speed (8 km/h), the AVERAGE caloric expenditure is 8 kcal per kg per hour.

*Assuming an average female weight of 60 kg and an average male weight of 80 kg.

Place the venison bone on a baking tray, with the marrow facing upwards. Add the garlic cloves, season with extra-virgin olive oil, salt and black pepper, and cook in a preheated oven at 200°C / 392°F for about 15–20 minutes, until the marrow is soft and lightly golden.
Meanwhile, sauté the mushrooms in a frying pan with a little oil, keeping them fairly dry and only lightly coloured, and season with salt only at the end. Add the pumpkin seeds and almonds to the same pan and toast them briefly until fragrant.
Once cooked, remove the marrow from the oven and leave it to rest for about 1 minute. Sprinkle the surface with a light layer of brown sugar and grate the dark chocolate over the top. Using a kitchen blowtorch, caramelise the sugar gently, allowing the heat to soften the chocolate slightly without burning it.
Finish the marrow with the sautéed mushrooms, almonds and pumpkin seeds, arranging them carefully to create a pleasant contrast of textures. Complete with the pine branches, used as an aromatic serving element.