PARTNERS
Deer nuggets with tuna sauce
Ingredients
G 500 deer nuggets
G 100 celery
G 100 carrot
G 300 vegetable broth
G 150 mayonnaise
G 50 tuna
G 5 Cognac
Rocket salad to taste
Lemon juice to taste
Black pepper to taste
Salt to taste
Capers to taste
Preparation
- Cut celery and carrots into strips, blanch them in vegetable broth in two different pots. Let them cool.
- Blend mayonnaise with tuna, adding Cognac and a little of cold vegetable broth.
- Blanch the meat in the vegetable broth, drain and season with salt, pepper, olive oil and lemon juice.
- Season celery and carrot with oil, salt and pepper then, add to the meat.
- Arrange the meat with vegetables on a serving dish, garnish with tuna sauce, some rocket leaves and even some capers.
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ChefRoberto Dormicchi
Wine CouplingVedicchi di Castelli di Jesi Riseva DOCG
Other Info Kcal 422* *For each hour of running at medium-low speed (8Km/h) the average caloric consumption is 8Kcal* (per) kg * (per) h (height) is considered an average female weight of 60 kg and an average male weight of 80 kg.
