PARTNERS
VENISON TARTARE ON RED RICE, SHRIMP AND STRAWBERRIES
- CourseStarter
- Preparation30’
- Difficultyeasy
- Gamedeer
- Calories300 - 400
- ActivityM 37’, F 52’
- Persons4
Ingredients
G 400 venison fillet
G 100 red rice
N 8 shrimp (blast chilled)
G 250 strawberries
N 1 lemon
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Cook the red rice in salt water in a pressure cooker for 15’, otherwise cook it in boiling salt water for 45’. Once cooked, let cool, then season with oil.
- Clean the fillet and finely cut it with the knife, put it in a bowl and season with oil, salt, pepper and lemon zest.
- Clean the shrimp by removing the head and shell and rinse them.
- Wash the strawberries and cut them into 4 pieces. In a pot add a drizzle of oil, strawberries, lemon juice and a pinch of salt. Cook for 10-12’.
- Place the rise and tartare on the serving plate using a ring mold, then place the tartare the shrimp on top. Season with a drizzle of oil and pepper. Add the strawberry sauce.
Video Gallery
Other
ChefIris Rossi
Wine CouplingFranciacorta Rosé DOCG
Other Info Kcal 412* *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.
