PARTNERS
Venison nuggets with baby zucchini, squash blossoms and figs
Ingredients
G 600 venison nuggets
G 50 extra virgin olive oil
G 200 baby zucchini
N 4 squash blossoms
N 4 mature figs
N 1 clove of garlic
N 2 twigs of fresh rosemary
N 1 glass of still white wine
N 1 glass of stock
Mint leave
Lemon zest to taste
Salt and pepper to taste
Preparation
- Drain the zucchini, cut them in half and sear in salty boiling water.
- Drain and let them cool, season with oil, salt, pepper and mint cut thin.
- Slice the figs and store them in the fridge.
- Brown the venison on all sides, blend it with the wine, add the stock, rosmary and garlic. Let it slowly cook covered for 30′.
- Add salt and pepper.
- Arrange the meat on a platter, the zucchini, the lemon zests grated with the microplane, cover with tiny cut squash blossoms, extra virgin olive oil and with the sliced figs. Add salt and pepper and serve it.
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ChefRoberto Dormicchi
Wine CouplingSylvaner Alto Adige DOC
Other Info Kcal 300* *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 60Kg and an average male weight of 80 Kg.
