PARTNERS
Venison ham, Jerusalem artichoke and chanterelles crumble
- CourseStarter
- Preparation2h
- Difficultymedium
- Gamefallow deer
- Calories400 - 500
- ActivityM 39’ F 54’
- Persons4
Ingredients
G 900 venison scamona
G 70 salt
G 30 sugar
Pepper to taste
Red wine to taste
For the crumble
G 50 chanterelles
G 100 “00” flour
G 70 butter
G 30 sugar
Extra virgin olive oil to taste
Salt and Timut pepper to taste
For Jerusalem artichoke cream
G 50 Jerusalem artichokes
mL 20 cream
mL 50 milk
G 70 mountain herbs
Honey to taste
Balsamic vinegar to taste
Preparation
- Add salt and sugar and season the scamona, also adding the pink pepper. Wrap it with the film and let it rest in the fridge for 48 h.
- Remove the meat from the fridge, remove the film and rinse with red wine.
- You can freeze the meat to make it easier to cut.
- Clean the mushrooms, cook them in a pan with a drizzle of oil and season with salt and Timut pepper. Blend with the cutter.
- Cut the butter with a knife and put it in a bowl, add flour, a pinch of salt, sugar and blended mushrooms. Work the mixture until you get a crumbly dough.
- Add the flour, salt and sugar and work very, very fast until you get a sandy mixture. Bake at 175° C (347 °F) for 8’.
- Clean and cut the Jerusalem artichokes and cook them in milk and cream. Blend everything by adjusting with salt and pepper.
- Wash the mountain herbs, seasoned with balsamic vinaigrettes and honey.
- Cut the thin meat into carpaccio and place it on the plate, add the Jerusalem artichoke cream, mountain herbs and crumble.
Other
ChefCristiano Comiotto
Wine CouplingColli Berici Cabernet Sauvignon DOC
Other Info Kcal 433* *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.
