PARTNERS
HUMMUS AND STRIPS OF VENISON
Ingredients
G 150 loin of venison
G 250 precooked chickpeas
mL 75 vegetable broth
G 50 oil-packed sun-dried tomatoes
N 1 heaping tbsp of Tahina (sesame cream)
N 1 lemon
N 8 sunflower seed crackers
N 1 tuft of chives
G 50 coarse salt
Pink peppercorns to taste
Parsley to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Put the loin in coarse salt for 10′. You can add aromatic herbs to the salt to taste.
- Carefully remove the salt from the loin, clean the meat, then cut it into strips and season with oil and a few pink peppercorns.
- Put the chickpeas in the blender with the vegetable broth.
- Add the chopped dried tomatoes, Tahina sauce and chives.
- Blend vigorously adding a few tablespoons of oil until you get a smooth and thick mousse and, after tasting, season with salt and pepper.
- Serve the hummus on the sunflower seed crackers, lay the strips on top and decorate with a parsley leaf.
Other
ChefIris Rossi
Wine CouplingPergola DOC Aleatico
Other Info This type of meat processing allows it to be preserved in oil in a hermetically sealed jar. Kcal 175* *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.
