ROE DEER RIBBONS IN SMOKED AND SEASONED BROTH

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ROE DEER RIBBONS IN SMOKED AND SEASONED BROTH2021-02-05T09:33:50+01:00
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ROE DEER RIBBONS IN SMOKED AND SEASONED BROTH

  • CourseStarter
  • Preparation20’
  • Difficultyeasy
  • Selvagginaroe deer
  • Calories100 - 300
  • ActivityRunning M 25' F 34'
  • Persons4

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
Juniper berries to taste
Coriander seeds to taste
Peppercorns to taste
Piran fleur de sel

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.

Other

Chef

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.