PARTNERS
CHAMOIS FILLET WITH GREEN PEPPERCORNS
Ingredients
G 600 chamois fillet
mL 20 red wine
G 50 green peppercorns in brine
G 40 butter
mL 20 non-dairy cream
Flour to taste
Salt to taste
Preparation
- Clean the fillet, cut into four discs about 3 cm high and pass them through the flour.
- Melt the butter and lay the fillet discs in it, cover with the wine and burn off the alcohol.
- Add the drained peppercorns and the cream, cooking it for 5-7’ and stirring at intervals. Add water if required.
- Serve hot.
Other
ChefIris Rossi
Wine CouplingLanghe Nebbiolo DOC
Other Info Kcal 296* *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.
