PARTNERS
Roe deer with peas and potatoes
Ingredients
G 200 fresh peas
G 100 potatoes
G 700 roe deer stew
G 100 peeled tomatoes
Salt and pepper to taste
Red wine to taste
Vegetable broth to taste
Preparation
- Wash, peel and cut the potatoes into cubes. Shell the peas.
- Cook separately in boiling water the potatoes and the peas, drain and toss in a non-stick frying pan with extra virgin olive oil, salt and pepper.
- Heat a pan and brown the roe deer chunks. Add salt, pepper and red wine, simmer until reduced. Add peeled tomatoes and vegetable broth; cover and cook for about 10/15′.
- Take off the lid and season with salt. Arrange on a serving dish with its reduced sauce, the peas and the potatoes.
Other
ChefRoberto Dormicchi
Wine CouplingAlvaro 2010 Az. La Montata
Other Info Kcal 260* *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.
