PARTNERS
Braised venison with red berries and fried cecina
Ingredients
G 500 fillet of venison
G 125 celery
G 125 carrot
G 125 onion
G 85 red berries
mL 100 red wine
G 250 chickpea flour
G 250 water
G 50 extra virgin olive oil
Vegetable oil for frying
Salt and pepper to taste
Preparation
- Clean the venison fillet then sear in a frying pan with a little oil to “seal” it. Allow to cool and then place in a vacuum pouch with the wine, red berries, celery, carrot and onion.
- Cook the meat in the pouch for 12 h in a steam oven at a temperature of 73° C (162° F).
- While the braised meat is cooking, make the cecina, or chickpea flatbread. Place the chickpea flour, salt, oil and water in a bowl and mix well.
- Once the dough is smooth, roll out to a thickness of 5-6 cm and cut out a rectangle of about 4x10cm.
- Heat the vegetable oil in a pan and as soon as it is ready, fry the flatbread.
- Once the meat is cooked, remove it from the vacuum pouch and blend the rest of the ingredients together, reduce this mixture in a saucepan until it becomes a smooth, thick sauce.
- Serve the sauce over the braised meat, accompanied by the fried cecina.
Other
ChefEdoardo Sbaraglia
Wine CouplingTeroldego Rotaliano DOC
Other Info Kcal 470* *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.
