Venison Caprese Salad
Ingredients
G 500 venison loin
N 2 organic tomatoes (beef steak)
G 175 fresh mozzarella (fior di latte)
Fresh basil to taste
Sea salt to taste
Extra virgin olive oil to taste
Finishing aged balsamic to taste
Fresh crack pepper to taste
Preparation
- Generously season the roe deer with salt and pepper. Sear in a hot frying pan with a little oil on both sides for 2-3’ per side. Remove from the pan and rest while you prepare the salad.
- Thinly slice the mozzarella and tomatoes. Slice the venison. Layer the salad with meat, tomatoes, and cheese.
- Generously drizzle the dish with olive oil, balsamic and fresh basil leaves. Sprinkle flaked sea salt to season and serve.
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ChefMichael Hunter
Other Info Kcal 235* *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. Roe deer are nicknamed Elf of the forest because of their miniature size. But what they lack in height they make up for in flavour. Roe deer is one the most flavourful meats I have ever tasted and it pairs beautifully with the subtle flavours of fresh mozzarella and fresh garden tomatoes. A good finishing balsamic is a must have for this dish as the sweetness in the vinegar compliments the game flavour of the deer.
