PARTNERS
Low-temperature deer rib with zucchini, champignon mushrooms and fresh tomatoes
Ingredients
N 8 deer ribs
N 1 vacuum ziplock plastic bag
G 200 champignon mushrooms
G 200 zucchini
G 200 mature tomatoes
G 80 extra virgin olive oil
Juniper berries and rosemary to taste
Salt and pepper to taste
Preparation
- Season the ribs with salt and pepper, put them in the plastic bag adding a table spoon of oil, rosemary and some juniper berries
- Vacuum seal the ribs and cook them at 63° for 90′ in a thermostatic bath
- Wipe and slice the mushrooms, sauté them in a pan with oil salt and pepper, do the same with the sliced zucchini.
- Cut the tomatoes into pieces, remove the seeds and put them aside, reduce the pulp into cubes
- Open the plastic bag, roast the ribs on a nonstick pan, season with salt and pepper, serve with the tomato cubes and seeds, mushrooms and zucchini.
Other
ChefRoberto Dormicchi
Wine CouplingRomagna DOC Sangiovese
Other Info Kcal 331* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
