Ingredients FOR LOMBATINA AND SAUCE

• 400 g venison bones
• 8 loin of venison
• 2 cloves of garlic
• 1 carrot
• 1 stalk of celery
• 1 onion
• thyme
• marjoram
• rosemary
• mint
• butter
• cornstarch
• dark chocolate
• Red wine
• salt
• extra virgin olive oil

Ingredients FOR PURPLE POTATO MAYONNAISE

• 150 g purple potatoes
• 130 g sunflower oil
• 40 g red wine
• 40 g lemon juice
• 2 eggs
• salt

FOR THE PURPLE POTATO MAYONNAISE
Boil the potatoes, peel and blend them while still hot in a powerful mixer, adding a pinch of salt, the eggs and the oil, always with the blender running. Also add the red wine and lemon juice, and continue blending until you get a stable emulsion.

FOR THE SAUCE
Chop celery, carrot and onion and brown them in a saucepan with the venison bones. Deglaze with 1/2 glass of red wine and fill with cold water.
Cook over low heat for 2 hours, then filter everything.
You do reduce the fund obtained by about half, over high heat. Then add a bunch of herbs and let the herbs flavor the bottom for a few minutes, then remove them.
Thicken the bottom with a pinch of corn starch dissolved in a little water, finally add salt and 30 g of dark chocolate cut into small pieces, obtaining a sauce.

FOR THE LUMBATINES
Brush the lombatine (ribs) with butter and salt them. Close them in individual “candy” packets in baking paper with a piece of garlic and aromatic herbs. Then place the candies in vacuum sealed bags and cook them in the Roner at 48 ° C for 2 hours. Finally, free the loin from the wrappers and brown them in a hot pan with a drizzle of oil. Alternatively, cook the ribs directly in a pan, with a knob of clarified butter, salt, a piece of garlic and aromatic herbs: it will take 2-3 minutes per side.
Serve them with the sauce and potato mayonnaise, completing as desired with seasonal vegetables: we chose a Roman broccoli, just seared and seasoned with oil and salt.