PARTNERS
Venison tartare with exotic salad
Ingredients
G 400 venison
G 200 pineapple
G 100 cucumber
N 1 lime
N 4 mint leaves
G 100 fresh cream
Extra virgin olive oil to taste
Lemon juice to taste
Salt and pepper to taste
Preparation
- Remove all fat and nerves from the meat. With a knife cut the meat into little cubes. Season with lime zest, lemon juice, mint, salt and pepper. Store in the fridge.
- Clean the pineapple, remove the core and cut into chunks. Clean the cucumber, remove all the seeds and cut into cubes. Mix pineapple and cucumber together, season with a pinch of salt and extra virgin olive oil. Store in the fridge.
- Semi-whip the fresh cream with lemon juice, pepper and salt.
- Arrange the exotic salad on a serving dish, make a meat quenelle, add the semi-whip fresh cream, sprinkle with extra virgin olive oil, ground black pepper and serve.
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ChefRoberto Dormicchi
Wine CouplingFAMOSO NEL GROTTINO 2015 BRUSCIA MARCHE IGT ROSATO CODAZZO 2015 TERRACRUDA PERGOLA DOC
Other Info Kcal 309* *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.