PARTNERS
Venison carpaccio with fennel and orange salad
Ingredients
G 320 venison fillet
G 120 orange juice
G 120 peeled orange cut into wedges
G 120 fennel
N 1 clove of garlic
Rosemary flowers
Table salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Rosemary to taste
Preparation
- Place the venison fillet in a vacuum bag, add orange juice, the rosemary and the clove of garlic cut in half without core. Achieve 99.9% vacuum for 5′. Otherwise if you haven’t a vacuum machine, you can always ask your butcher to do it for you or you can use the traditional method of marinating; pour the meat with juice in a bowl, cover and let rest for at least 1 hour.
- Open the vacuum bag, wash the meat under cold running water, dry with linen cloth or paper towel.
- Slice the meat into 12 medallions and pound the meat between two sheets of cling film until very thin.
- Cut the fennel with a slicer machine and preserve it in cold water.
- Prepare a salad with orange wedges and fennels, season with oil salt and pepper and arrange on a serving dish.
- Lay the slices of meat, garnish with rosemary flowers and season with salt, pepper and extra virgin olive oil.
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ChefRoberto Dormicchi
Wine Couplingvino Brut Metodo Classico-Garofoli
Other Info Kcal 161* *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.
