PARTNERS
Venison tartare with October sent
Ingredients
kG 1 venison fillet
N 1 spring onion
N 4 quail egg yolks
N 8 capers
G 180 sour cream
G 200 black truffle
G 100 porcini mushrooms
Worcestershire sauce to taste
Mustard to taste
Chili to taste (optional)
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Remove all the ribbing and skin from the venison fillet. Mince the meat with a knife to obtain small cubes.
- Season the minced meat with chopped spring onion, caper, Worcestershire sauce, chili, truffles, salt and pepper.
- Grate 100 g truffle and add it to the sour cream along with oil, salt and pepper to taste.
- Clean the porcini mushrooms and cut them into thin slices.
- Put the cream on a plate, add the tartare, place the egg yolk on top of the meat and finish garnishing with porcini mushrooms and grated truffle.
Other
ChefIlenia Rossi
Wine CouplingCollio Sauvignon DOC
Other Info Kcal 385* *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.
