PARTNERS
Boiled roe deer with tuna sauce and braised Bruxelles sprouts
Ingredients
G 400 nuggets of lean roe deer
G 20 celery
G 20 carrots
G 20 onion
G 200 Bruxelles sprouts
N 1 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Ingredients for tuna sauce:
G 100 mayonnaise
G 100 tuna preserved in oil or in water
G 40 capers
Lemon juice
N 2 anchovies fillets
Salt to taste
Pepper to taste
Preparation
- Make the vegetable stock with celery, carrots and onion
- Cook the nuggets meat in the stock for like 20′ and keep on a low heat.
- Drain the meat and season with salt, pepper and extra virgin olive oil.
- Wash the Bruxelles sprouts, julienne them and put them aside.
- Make the tuna sauce, crushing lemon juice, capers without salt, tuna without yours oil or natural water and mayonnaise. Later mix the anchovies without yours salt and add two tablespoons of extra virgin olive oil.
- In a platter arrange the tuna sauce, braised sprouts and finally the roe deer nuggets.
Other
ChefRoberto Dormicchi
Wine CouplingVerdicchio di Matelica
Other Info Kcal 600* *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.
