PARTNERS
Venison, bagna cauda and hazelnuts
Ingredients
G 500 roe deer leg
G 500 fresh cream
G 250 whole milk
G 10 garlic
G 10 capers
G 60 anchovies
G 50 toasted hazelnuts
G 200 sunflower seed oil
G 50 parsley
Salt to taste
Pepper to taste
Preparation
- Trim the roe deer leg to obtain 4 pieces of about 125 g each.
- For the bagna cauda, blanch the garlic in 50 g of hot milk. Repeat this process 5 times, changing the milk each time, to reduce the strength of the garlic flavour. Place the cream, capers, anchovies and blanched garlic in a small saucepan. Cook on a low heat for about 20’ then blend the mixture.
- To make the parsley oil, blanch the parsley leaves for 2” in boiling salted water, then plunge immediately in ice water to maintain their bright colour. Take the blanched parsley and blend with the sunflower seed oil.
- Sear the pieces of deer, on a hot grill, for two minutes on each side. Pour the bagna cauda onto a plate and arrange the pieces of deer on top. Season the meat with salt and pepper, add the toasted hazelnuts and dress with the parsley oil.
Other
ChefEdoardo Sbaraglia
Wine CouplingTrentino Lagrein Riserva DOC
Other Info Kcal 1026* *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.
