PARTNERS
JERUSALEM ARTICHOKE CREAM WITH MINCED ROE VENISON
Ingredients
G 150 minced venison haunch
G 300 Jerusalem artichoke
N 1 medium potatom
L 300 vegetable stock
N 1 shallot
N 1 sprig rosemary
G 10 coarse salt
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Peel the potato and cut it into four pieces. With the aid of a brush, clean the Jerusalem artichokes under running water, and cut them into pieces.
- Allow the chopped shallot to brown in a saucepan in a dash of oil, add the diced Jerusalem artichoke, potato and the vegetable broth to almost cover the vegetables. Leave it to cook for 20’, then blend.
- In a non-stick pan, heat the oil over a high heat. Add the rosemary, coarse salt and the meat, turning everything from time to time with a wooden spoon, and cook for 5’. The meat needs to be browned in places, although not fully cooked.
- Dish the Jerusalem artichoke crema into a bowl, add the minced venison and top with ground pepper and a drizzle of oil. Croutons may also be added.
Other
ChefIris Rossi
Wine CouplingTrentino Marzemino DOC
Other Info Kcal 119* *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.
