PARTNERS
DICED VENISON WITH ISABELLA GRAPE SOUCE
Ingredients
G 210 venison fillet
N 1 garlic clove
N 1 sprig of thyme and marjoram
G 5 cracked black pepper
For the Isabella grape sauce
G 100 Isabella grapes
G 30 sugar
For the dressing
G 3 sweet paprika
N 1 splash of grape vinegar
Extra virgin olive oil to taste
Salt to taste
For the garnish
Sea salt to taste
Preparation
- Remove all the nerves and skin from the fillet. Season the meat with garlic, pepper, thyme and marjoram, close it in a vacuum bag and let it rest for at least 24 h.
In a saucepan, cook the Isabella grapes with sugar, bring to a boil and cook for 10’. Drain with a thin strainer and leave to cool. - Cut the cured fillet into small cubes, season with paprika, grape vinegar, extra virgin olive oil and salt. Mix the seasoned meat with a spoon, until all the ingredients are well blended.
- On a serving dish with the help of a spoon decorate with the Isabella grape sauce. Place the diced venison quenelles on a serving dish and garnish with sea salt, a few sprouts of your choice and a drizzle of oil.
Other
ChefAlessandro Gavagna
Wine CouplingCollio Malvasia DOC
Other Info Kcal 163* *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.
