½ cup ground bacon
½ cup bread crumbs
2 tablespoons minced garlic
1 tablespoons minced lemon zest
1 Cervena venison leg, boned and butterflied
1 pound lardo
1 cup pistachios, toasted
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
½ cup olive oil
2 pistachio oil
For the Porchetta Filling:
In a large sauté pan over low heat, render bacon. Add breadcrumbs, garlic, and lemon zest and stir to combine.
For the Porchetta:
Preheat oven to 400°F. Lay the butterflied venison leg, cut surface facing up. Spread with Porchetta Filling and season with salt and pepper. Roll the leg tightly and evenly and tie it with butcher’s twine to maintain the shape. Heat a few tablespoons of oil in a large rondeau over high heat and sear all sides of the porchetta. Roast in the oven until venison reaches medium rare. Rest at least 15 minutes before slicing.
For the Whipped Lardo:
Cut the lardo into 1-inch cubes and melt over a double boiler. Pour into a blender and purée. Transfer to the bowl of a stand mixer fitted with the whisk attachment. Whip over ice until the lardo cools completely and reaches stiff peaks.
For the Pistachio Vinaigrette:
Preheat oven to 350°F. Spread pistachios on a sheet tray and roast 5 minutes. Cool and chop finely. In a large bowl, whisk together Dijon mustard and red wine vinegar. Slowly drizzle in olive oil followed by pistachio oil, whisking constantly to emulsify. Stir in pistachios.
To Assemble and Serve:
Slice Cervena Venison Porchetta across the grain. Using a spoon, deposit a small mound of whipped Whipped Lardo off-center on a large plate, and smear it to create a swoosh. Arrange a couple of slices of Cervena Venison Porchetta on top of the Whipped Lardo, and dress with Pistachio Vinaigrette.