PARTNERS
UBERTO’S FALLOW DEER STROLLING THROUGH HAZELNUT TREES
Ingredients
G 720 deer thigh
N 4 bunches of turnip greens
G 100 Piedmont hazelnut paste
N 12 peeled fresh hazelnuts
N 2 marjoram sprigs
N 1 knob of butter
N 1 garlic clove
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Dilute the hazelnut paste with a drizzle of lukewarm water until it reaches the right consistency, then season with salt.
- Halve the hazelnuts.
- Blanch the turnip greens in plenty of salted water and cool them immediately in water and ice.
- Sauté the turnip greens with a drizzle of extra virgin olive oil and a clove of garlic, season with salt and pepper and drain on absorbent paper towel.
- Cook the venison thigh with a knob of butter and the two marjoram sprigs, turn the meat and add fresh hazelnuts halves. Remove the meat and let it rest for a few minutes.
- Cut the meat and season with a drizzle of cooking butter and hazelnuts.
- Arrange the bunches of turnip greens, the venison thigh and the hazelnuts on the serving dish.
Other
ChefAlessandro Gavagna
Wine CouplingPiave Raboso DOC
Other Info Kcal 403* *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.
