PARTNERS
VENISON TARTARE WITH RED TURNIP CHIPS, SOY YOLK AND TRUFFLE
Ingredients
G 400 venison loin
G 125 red turnip
G 20 black truffle
mL 500 soy sauce
N 4 egg yolks
Fresh sprouts to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Sunflower oil to taste
Preparation
- Put the egg yolks in a container and let them flavor in the soy sauce for 18 h. Then drain the egg yolks, using a whisk to make a smooth mixture.
- Finely chop the red turnip and fry it in sunflower oil to obtain crispy chips.
- Clean the loin from the filaments and mince it with a knife to form a tartare. Dress the tartare with extra virgin olive oil, salt, and pepper, mix everything in a bowl and plate it, using a mold.
- Place the red turnip chips and the truffle finely sliced on top. Using a pastry bag, decorate the plate with the soy yolk and garnish with fresh sprouts.
Other
ChefSimone Cacciotti
Wine CouplingBarbera d’Alba DOC
Other Info Kcal 244* *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.
