PARTNERS
VENISON TARTARE WITH PRICKLY, FETA AND MINT
Ingredients
G 600 venison loin
N 2 Prickly pears
N 4 mint leaves
G 500 feta cheese
N 4 thin slices of bread
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Clean the loin and cut the meat with a knife. Remove the skin from the prickly pears and strain them through a colander, so as to separate the seeds from the juice of the fruit.
- Dice the feta into small squares. Take a cooking ring and use to form bread into four discs. Place them evenly on a baking tray lined with parchment paper and season with extra virgin olive oil and some ground pepper. Toast the bread for five minutes 160° C (320° F) in a preheated, fan-assisted oven.
- Season the meat with the prickly pear juice, along with some extra virgin olive oil, salt and ground pepper. Allow it to steep for 10’.
- Dish using a cooking ring. Layer first with the feta cubes and then with the tartare. Remove the cooking ring, add a mint leaf, the toast disc and a drizzle of oil on top.
Other
ChefIris Rossi
Wine CouplingContessa Entellina Syrah DOC
Other Info Kcal 495* *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.
