PARTNERS
Venison fillet with sesame, wild rice and purple cabbage
Ingredients
G 800 venison fillet
G 200 wild rice
G 200 purple cabbage
G 100 leek
1 red onion (about G 100)
G 5 starch
Beetroot sprouts to taste
Sesame seeds to taste
Vegetable stock to taste
Soy sauce to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Clean the venison fillet well, dry it, season with salt, pepper and a drizzle of oil and leave it to flavor for 20’.
- Boil the cabbage in water and let it cook for 20’, season with salt, add the starch to bind the sauce, pass with an immersion blender until you obtain a blue-purple sauce.
- Boil the rice in the vegetable stock for about 40’ and drain it al dente, then roll it in the leek leaves.
- Divide the fillet into four equal portions, breading them in sesame seeds.
- Cook the meat in a very hot pan 2’ each side, remove and cover it to keep it warm.
- In the same pan add the red onion cut into cloves with a drizzle of oil and salt.
- Cut the leek into slices about 1 cm high and blanch in a pan, adding the soy sauce.
- Prepare the dish taking care to first place the outer leaf of the leek, then the meat, the onion, the seared leek, finally the sauce with the beetroot sprouts and the leek rolls and wild rice.
- To give it a final touch, smoke under a glass dome with olive-scented wood.
Other
ChefStefano Marinucci
Wine CouplingBarbera D’alba DOC
Other Info Kcal 319* *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.
