Wash the bones and chop them into pieces of equal size. Place on a baking sheet with oil and roast vigorously at 160 ° C for about 3/4 hour. In the meantime, clean the vegetables and cut them evenly.

Put the roasted bones in a very large saucepan, add the chopped vegetables and roast everything again with a little oil for about 30 minutes. Stir it again and again so that it doesn't burn.

Add the tomato paste, roast briefly and deglaze with red wine in sips. The red wine should boil down again and again, only then pour another sip. Then fill up with water and add the aromas such as juniper, bay leaf and peppercorns. Simmer over low heat for at least 4-6 hours.

When the bones and vegetables are well cooked, strain everything through a sieve and reduce the liquid by half again, so that a nice jus is created. Pour through a sieve one last time and bring to the boil, then fill into screw-top jars or freeze in small portions. The jus can be refined with reduced port wine or with ground porcini mushroom powder.

Prepare the five venison steaks (250 g each) one hour in advance at room temperature with a little rosemary and thyme in the kitchen. Just before frying, season with plenty of salt and pepper, then fry on all sides.

Place on a wire rack in the oven preheated to 120 degrees (top / bottom heat). Let it steep until a core temperature of 55 degrees is reached. If you want the steaks medium rare, a core temperature of 50 degrees is recommended.

Clean and devein the prawns. Put the oil and lemon butter in a pan. Fry the prawns briefly, season with salt and pepper.

Bring the broth with the milk and the tablespoon of butter to the boil. Reduce the polenta while stirring and stir again and again over low heat. Be careful, if the heat is too high, it can splash very heavily. The polenta is allowed to pull easily and has to be stirred again and again. If the polenta is too firm, keep adding a little cream and stirring.

Just before the polenta is ready, add the truffle butter, the Parmesan and a lot of freshly grated truffle. Season again vigorously. The polenta should be nice and creamy and have a fine truffle note.

Roast the chanterelles (chanterelles) vigorously in olive oil, season with salt and pepper.

Whisk the water with the oil, flour and food coloring well and fry half in a non-stick pan over medium heat. Then bake the other half, so that a nice grid is created. You should bring patience and a little feeling when baking, as the grid can break very quickly.