Soak the casing in luke warm water. Grind the venison and pork belly, medium corse. Mix ground venison and pork well together in a big bowl. Add the rest of the ingredients in and mix well. Gently apply casing to medium size stuffing tube. Tie a knot at the end of casing and feed the ground sausage meat through the grinder at a slow speed and stuff it! Make 1 1/2 to 2 feet sausages for good portion size.

Start with building a good fire of hardwoods in a fire pit. Prepare the pizza dough: Add water to mixing bowl. Add yeast to water and mix - add two eggs and stir. Mix in flour little by little - mix with wooden spoon, then gently kneed dough. Let rise for 20 min at room temperature.

Mix a marinade of red wine, rosemary, thyme, garlic, juniper berries, pepper corn and juniper leaves. Put the leg in a big container with the marinade. Cover it up and let it be over night. Next day: Put the leg on a grill and rub it with salt and goose fat. Cook in the oven at 480°F for -20min. Turn the heat to 250°F and continue cooking for 2 ½ - 3 hours, basting. The core temperature needs to reach 130°F.

Clean the pumpkin free of its shell and seeds. Cut it into 1 inch pieces and mix with the shallots, thyme, garlic, olive oil, salt and pepper. Bake it in the oven at 400°F for 20mins. Cut the sun chokes thin on a mandolin. Fry them in sunflower oil until they are golden – Put on a paper towel and sprinkle with salt.

Mix and grind herbs, garlic, lemon shell, and 5 tablespoons of olive oil in a mortar. Rub half of it into the meat and put it in the fridge, for at least an hour. Sear the meat for 1min on every side and wrap it in film - wrap it tightly! Put in the fridge again. Cut the meat into thin pieces plate with arugula, almond flakes and parmesan. Mix the olive oil in with the rest of the marinate pour it over the meat. To finish off, drip a little balsamic on it too.

Cut half of the jerky into small cubes for the cake - and the other half into small strips for garnish. Whisk the yeast with milk; mash with a fork until it’s a smooth paste. Sift the flour and a pinch of salt in a pile. Make a well in the center and add the yeast and eggs.