With a slice of bread make a round shape with a hole in the middle and with a circular pastry cutter make
eight half-moon crescents with the bread, these will be lightly toasted in the oven. Slice the celery (after
removing the stringy bits) then mix with Parmesan cheese and mushroom. To assemble the dish place the
circular piece of bread in the centre, put the sliced mushroom in a radial pattern, add the sliced celery and
drizzle with olive oil flavoured with pomegranate. Season with salt and pepper. Form a circle with strips of
parmesan at the centre of the flower and overlay with slices of trifola (white truffle) to form the centre of the
flower. Decorate the bread decoration with game paté to form the petals of the flower and a celery stalk and
a carrot slice for the centre. Serve with a glass of prosecco.
Homemade bread (sliced),
1 medium-sized egg,
celery,
1 truffle,
Parmesan cheese (in small strips),
pomegranate flavoured oil,
salt and pepper,
venison pate.