PARTNERS
Tuscan-Emilian deer tartare and raw Caesar’s mushroom
- CourseStarter
- Preparation20'
- Difficultyeasy
- Gamedeer
- Calories100 - 300
- ActivityM 16’, F 22’
- Persons4
Ingredients
G 400 rump of venison
N 4/5 fresh Caesar’s mushrooms
Edible flower petals to taste
Cervia salt to taste
Black salt, pink salt to taste
Turmeric to taste
Pepper and Evo olive oil to taste
Preparation
- Clean the meat thoroughly, checking that it is free of fat and nerve filaments. Finely chop the meat with a knife, without shredding or heating it.
- Transfer the meat into a steel bowl, so as to keep it as cold as possible, and season with oil, salt and pepper.
- Plate the tartare with a pastry cutter on strictly cold plates.
- Wash the mushrooms thoroughly, if necessary also with a toothbrush.
- Cut the mushrooms julienne and transfer them into a steel bowl, seasoned with oil, salt and pepper.
- Plate the mushrooms next to the tartare with a pastry cutter, then garnish the dish with the petals of edible flowers and spices.
Other
ChefLorenzo Biagioni
Wine CouplingAlta Langa rosato riserva DOCG
Other Info Kcal 183*
*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.
