1 pound fresh porcini mushrooms
extra virgin olive oil
Juice of ½ lemon
1 ounce thyme leaves
1 ounce rosemary leaves, chopped
2 garlic cloves, thinly sliced
3 pounds venison meat, silver skin removed, and cut into cubes
1 pound pork butt, cubed
1 pound fatback, cubed
1 ounce kosher salt
½ ounce fennel seeds
½ ounce sugar
½ ounce allspice
¼ ounce pink salt
½ ounce juniper berries
½ ounce garlic cloves
½ ounce rosemary leaves
8 ounces cold venison stock
6 4-ounce portions venison loin, silver skin removed
2 ounces canola oil
Salt and freshly ground black pepper
For the Preserved Porcini:
Clean porcini mushrooms to remove any dirt; if needed, use a peeler to clean the stems.
In a large cast iron pan, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the mushrooms, searing on all sides, for 5 about minutes, until golden brown. Season with sea salt.
Transfer the mushrooms to a medium-sized mixing bowl. Add the lemon juice to the mushrooms and reserve. Add 4 more tablespoons of olive oil to the cast iron pan and return to medium heat. Add the thyme and rosemary and the garlic and cook for 1 minute until fragrant. Transfer the herbs, garlic, and oil mixture to the mushrooms and combine.
Season the mushrooms. Put the mushrooms in a jar and cover with more extra virgin olive oil. Keep the jar refrigerated for at least 2 days before serving.
For the Venison Sausage:
Ice down grinder attachments in a large bowl, including medium die and blade.
Inset 1 large mixing bowl with ice. This will keep the sausage very cold. Also ice down the bowl for your mixer (this is what you will grind the sausage into). Mix the meat and all the spices in the large bowl over the ice. Grind the meat with a medium die into the chilled mixer bowl. Once ground, attach the mixer bowl to the mixer and set the mixer with the paddle attachment. Over medium speed, mix the sausage together to thoroughly emulsify the fat into the meat. Slowly add the cold stock into the mixer bowl. Mix for another minute. Cook a sample for seasoning, and adjust seasoning if necessary. Keep sausage cold until ready to use.
For the Venison Sausage-wrapped Venison Loin:
Using parchment paper, pat down 1 4-ounce piece of sausage into a ½-inch X 1-inch rectangle. Put the 4-ounce piece of venison loin in the middle of the sausage rectangle (there should be 1 inch of room left lengthwise on the sausage rectangle). Using the paper, tightly roll the sausage around the venison loin. Set aside the rolled venison loin and continue with the remaining pieces. Wrap caul fat around the finished rolled venison pieces. Tie each portion with butcher’s twine and set aside.
Preheat the oven to 400ºF. In a large cast iron skillet, heat canola oil to medium high heat. Season the sausage-wrapped venison loin with kosher salt and black pepper. Sear the venison on all sides. Make sure that the pan does not get too hot, as the venison parcels will burst. Put the pan in the oven and turn the venison pieces once halfway to ensure even cooking. Roast for 10 to 15 minutes, until the internal temperature reaches 125ºF. Lightly cover the venison with foil and let rest for 5 minutes.
To Assemble and Serve:
Remove the Preserved Porcini from the jar and drain. Slice the Venison Sausage-wrapped Venison Loin into 3 or 4 medallions. Serve the Venison Sausage-wrapped Venison Loin with the Preserved Porcini.