Braised venison with red berries and fried cecina

Home/Starter/Braised venison with red berries and fried cecina
Your Franchi
Braised venison with red berries and fried cecina2022-10-25T14:59:46+02:00
PARTNERS

Braised venison with red berries and fried cecina

  • CourseStarter
  • Preparation40'
  • Difficultyeasy
  • Gamedeer
  • Calories400 - 500
  • ActivityRunning M 40', F 60'
  • Persons4

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

Chef

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.