PARTNERS
Deer stew with asparagus and berry crème fraîche
Ingredients
Deer stew
clove of garlic unpeeled
Extra virgin olive oil
Fresh asparagus
G 200 crème fraîche
N 1 lemon
G 40 mixed berries
Thyme and marjoram
Salt and black pepper
Preparation
- Sear the deer stew with oil and garlic, mix thyme and marjoram, add salt and pepper: cook the deer stew medium, compared with the traditional stew the meat must be seared outside and remain pink in the inner.
- Add the juice of half a lemon to the crème fraîche and stir with a spoon slowly until thickened, adjust with salt and pepper.
- Add to the cream the berries previously blended.
- Clean the asparagus and make thin slices with a peeler, season with extra virgin olive oil, salt, pepper and with a few drops of lemon juice.
- In a platter arrange the berry cream, deer nuggets and the asparagus salad.
Other
ChefRoberto Dormicchi
Wine CouplingCerasuolo D'Abruzzo DOC
Other Info Kcal 210* *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.
