PARTNERS
VENISON RIBBONS IN SMOKED AND SEASONED BROTH
Ingredients
N 12-16 fine slices of round or rump of venison
L 1.5 white meat stock
N 2 sprigs of thyme and marjoram
N 1 clove garlic
Piran fleur de sel
Juniper berries to taste
Coriander seeds to taste
Peppercorns to taste
Preparation
- Bring the stock to boil, add some wood embers (if you find a piece of wood from a fruit tree such as the peach, cherry or apricot, or else an aromatic such as juniper etc.), leave to steep for a few minutes, then strain.
- Add the spices and aromatic herbs, then cover the broth.
- Slide roe deer venison ribbons onto the skewers.
- On the point of serving, bring the broth back to the boil and immersing the venison ribbons in it for a few seconds, remove and season with a pinch of salt.
- Serve the smoky broth in a glass and the skewers laid separately.
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ChefAlessandro Gavagna
Wine CouplingBonarda dell’Oltrepò Pavese DOC
Other Info Kcal 274* *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.
