PARTNERS
Salted venison meat with cauliflower and wild asparagus
Ingredients
Kg 2 boneless roe deer leg
N 2 colored cauliflowers (purple, yellow or white)
G 150 wild asparagus
G 150 low-fat yogurt
G 18r fenugreek
Kg 3 fine salt
Kg 1 sugar
G 250 aromatic herbs
Preparation
- To start, degrease the leg, once clean, open it as if it were to be stuffed and sprinkle it with finely chopped aromatic herbs. At this point roll it up as if it were a roast and tie it well.
- Put sugar and salt in a bowl and mix well.
- In another large container place a rack, which will be used to drain the liquids during salting, and lay the leg. Then cover it with sugar and salt and leave it in the refrigerator for 48-72 h covered.
- Then wash it with cold running water, so as to eliminate salt residues.
- Clean cauliflowers and asparagus and blanch in water and salt. Then subject them to thermal shock by immersing them in water and ice.
- Combine the yogurt with the spices and fenugreek to obtain a sauce with a pungent and slightly spicy flavor.
- Blend a bit of the cauliflower so that you get a cream and leave the other bit as a whole.
- Make the dish by finely cutting the meat and then, playing with the colors, place cauliflowers and asparagus and garnish with the cream.
- You can store the rest of the meat in a vacuum refrigerator.
Other
ChefSimone Cacciotti
Wine CouplingRegent
Other Info Kcal 386* *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 60 Kg and an average male weight of 80 Kg.
