PARTNERS
ROE DEER, POLENTA AND FENNEL LOIN WITH POLENTA CRUST
Ingredients
G 800 haunch of roe deer
G 200 wholemeal corn flour
G 50 type 00 flour
N 2 eggs
N 8 cardoncelli mushrooms
N 1 knob of butter
N 1 garlic clove
Thyme and marjoram to taste
Wild fennel flowers to taste
Salt and pepper to taste
Extra virgin olive oil and peanut oil to taste
Some small shoots to taste
Preparation
- Bone the roe deer haunch along its anatomical cuts; rump or round work very well for this dish.
- Once you’ve removed all the gristle, cut the meat into little fillets and rub with garlic, then season with thyme and ground marjoram and finish with a grind of pepper. This preparation is best done the day before to allow the meat to take on the herb flavour.
- In one bowl, prepare the polenta flour, in a second the type 00 flour and in a third beat the eggs with a pinch of salt and pepper. Before passing them through the batter, sprinkle the roe deer fillets with fennel flowers and then dip them first in the 00 flour, then the egg and then lastly into the polenta flour, allowing them to rest for 10’ before cooking.
- In the meantime, cut the cardoncelli mushrooms into segments, cook in a saucepan with a pat of butter and a clove of garlic.
- Bring the peanut oil to a temperature of between 165 and 175° C (330-45° F), immersing the meat until it has a lovely golden colour. Place the cardoncelli mushrooms on the plate as takes your fancy, cutting the fillets into three medallions taking care not to break the batter, put them on the plate and garnish with extra virgin olive oil and some shoots.
Other
ChefAlessandro Gavagna
Wine CouplingAlto Adige Lagrein DOC
Other Info Kcal 509* *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.
