PARTNERS
Venison stew with mushrooms
Ingredients
G 400 venison (roe deer meat) cut into small cubes
G 200 mixed mushrooms
N 1 unpeeled garlic clove
G 40 black summer truffle
G ½ glass of white wine
Extra virgin olive oil
Salt and pepper to taste
Preparation
- Cook in a saucepan the mushrooms with olive oil and the garlic clove, then season with salt and pepper.
- On a non-stick pan and sear the venison chunks on a high flame, then simmer with white wine until reduced. Add the mushrooms and complete the cooking.
- Add salt to taste, place everything on a serving plate and top with black truffle.
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ChefRoberto Dormicchi
Wine CouplingVinoTeroldego Rotaliano Riserva Doc 2013
Other Info Kcal 475* *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.
