PARTNERS
Stewed chanterelle and venison
- CourseSecond Course
- Preparation30’
- Difficultyeasy
- Gamefallow deer
- Calories100 - 300
- ActivityRunning M 25’, F 34’
- Persons4
Ingredients
G 240 thin slices of venison
G 150 chanterelles
G 150 cranberry
mL 400 cream
N 1 chopped shallot
mL 15 concentrated chanterelle stock
N 1 pot parsley
N 4 slices of Levain bread
G 20 butter
Horseradish to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Fry the mushrooms in a pan with a little oil, after cleaning them thoroughly. Add the shallot, a knob of butter and finish cooking.
- Put the mushrooms in a bowl.
- Heat the meat in a pan with a little oil and pour in the mushrooms. Add the cream and the stock, then simmer. Add salt and pepper to taste.
- Add the cranberries almost at the end of the cooking time of the meat, about 2′ from the end.
- Toast the bread and serve alongside the meat, after covering it with grated horseradish and parsley.
Other
ChefGabriel Jonsson
Wine CouplingAlto Adige Lagrein DOC
Other Info Kcal 270* *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.
