I kept for two days the venison in the marinadethe marinade is composed of white wine, lemon juice, laurel leaves, sage, rosemary, thyme, onion, garlic, juniper berry, black pepper in grain, nutmegthis is the meat seasoned two days in the marinade after I separated from the marinadeI do a further process, because I want to add minched beef to the sauce, so I do as it follows:I put back the venison inside a empty pot, then I add the minched beefI filter the marinade adding only the liquid to the beefall the leaves and the spices, which worked two days realising their flavor, are separatedthese spices and leaves have to be descardedI separate the minched beef so it get the same taste of the venisonI seat the big pieces of beef on the wood ready to cutI make a longitudinal cut, then I slice the two partsas you can see are big pieces thick at least half inchthe surface is around two inchesyou can also cut in dices, upon to your tasteI separate the minched beef from the marinadeI keep it in a bowl to be used laterthis is all the meat: I put it to drip the juicedo not let the beef with juice or it will ruin the recipe, however all the juice is recovered and added to te sauce later onhere are all the ingredients for the sauceas you see are many herbs and spicesrevive the dried porcini mushrooms in warm waterI love to use this kind of knife that we call “mezzaluna” or half-moonI start chopping garlic and rosemaryin this wayas it is smallI add dill, sage, thyme and the mushroomschopping everything smallon another wood I cut the onionI just use the knifeI do it apart because onion need to be fried first otherwise the other spices will burnin a pot I drop extra virgin olive oilI add the onion leaving it to fade at medium fireas the onion is done I add two pieces of butter, I do this to not burn the spices which I will add soonAlso the laurel is added now, I didn’t chop it because it becomes hard if bitten, its much better to separate as everything is cookedI drop the spicesI always prefere a wooden spoon to cooknow let it cook sòowlyyou can stir a bitat the “soffritto” starts to get color you add the beef, piece after piecein this way: add some beefand stir letting it to broilset the fire to high or your meat will release too much liquid broil all sides then gather it on one sideso you can add the rest of the meat, but not too much, just few pieceswhich you will turn upside down to make all the surfaces coloredthen you repeat again making space for more beefif you do like that you will be able to cook properly the beef even if your pot is not very bigthe most important thing is that you need to be patient and make the meat surface brownthis time I photographed all the times I added the meat just to show youI never put all together because this compromise the cookingthe meat need to broil not to boil and this make the difference and enable us to get the excellencenow I add juniper berriesnot too many, I add only few pepper grains, toothree pinches of marine saltspread all aroundcontinuing stirringthe water from the mushroomis addedthe pine-coneskeep the fire highalways stirringadd fresh tomatoes, or juice,this time I used pieces in the can in piecesnot all together or you make the sauce too coldone by one I added four cans for a total of two poundsstir well, letting the sauce to get the boilthen add the marinade juiceand stir, cooking until it takes the boil againstir well then check the salinitythis is very important to be doneif needed add more saltalways keep stirringcheck the consistance of the sauce and the salinity againadd s bit of balsamic vinegarreduce the flame to slow and let cookthe sauce will reduce the volumeits important that every three-four minutes you stir again everythingyou have to taste to see if is cookedtake from the fire, add two pieces of butter on top and leave to restin a warm placeprepare hand made pastaone pound of flour type 00 and ten eggsflat the dough then cut with a knifecook the pasta in boiling, salt water, you will enjoy the sauce and the meat all together