PARTNERS
Stew of roe deer with tomato puree, olives and rosemary aroma
Ingredients
G 650 roe deer nuggets
G 50 extra virgin olive oil
G 250 tomato puree
G 100 black olives without stone
G 30 celery
G 30 carrot
G 30 onion
N 1 clove of garlic
N 2 sprigs of fresh rosemary
N 1 glass of still white wine
N 1 glass of stock
Salt and pepper to taste
Preparation
- Chop the celery, carrot, onion and sauté with oil, garlic and rosemary.
- Add the black olives previously cut in four slices.
- Brown the roe deer in a non-stick pan without adding oil, add the meati to the mirepoix pan, pour with the wine and let it evaporate.
- Add addition the tomato puree, the stock let it go covered for about 35′.
- Adjust with salt and pepper and serve it.
Other
ChefRoberto Dormicchi
Wine CouplingMontepulciano d’Abruzzo DOC
Other Info Kcal 425* *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.
