PARTNERS
VENISON NUGGETS WITH GREEN BEANS, CHAMPIGNON AND POTATOES
Ingredients
G 700 Venison bites
G 80 pounded lard with rosemary, sage, lemon zest
N 1 head of garlic
G 100 green beans
G 150 potatoes
G 100 Champignon mushrooms
G 1000 water
G 150 apple cider vinegar
Salt and pepper to taste
Extra virgin olive oil to taste
White wine to taste
Preparation
- Brown in a pan the venison nuggets with garlic and extra virgin olive oil. Add the white wine, the pounded lard and cover. Cook for about 10/15′ low heat over.
- Mix apple cider vinegar with water and bring to a boil then add the salt.
- Peel the potatoes, wash and cut them into cubes. Wash the green beans and cut them into lozenges. Blanch separately the potatoes and the green beans in water and vinegar, drain and transfer to a stainless steel bowl. Cover with cling film and set aside.
- Clean and wash the mushrooms. Cut them into wedges and sauté in a non-stick frying pan with a little oil. Add the green beans and the potatoes, season with salt and extra virgin olive oil.
- Uncover the nuggets, season with salt and pepper to taste. Serve with green beans, potatoes and Champignon mushrooms.
Other
ChefRoberto Dormicchi
Wine CouplingPoveriano 2013 Az. Selvagrossa
Other Info Kcal 430* *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 60Kg and an average male weight of 80 Kg.
