PARTNERS
VENISON TOMAHAWK WITH FLORETS SALAD
Ingredients
N 8 venison ribs
N 1 Romanesco broccoli
N 1 orange cauliflower
Anchovy dripping to taste
Pink peppercorns to taste
Rosemary and thyme to taste
Extra virgin olive oil to taste
Salt to taste
Preparation
- Finely chop the herbs with the pink peppercorns. Rub the ribs with this mixture.
- Cook the broccoli and cauliflower florets in a saucepan with plenty of salted water for 5’. Cool in cold water. Dress the florets with the anchovy dripping.
- Cook the meat in a grill pan with oil and coarse salt.
Other
ChefIris Rossi
Wine CouplingVino Nobile di Montepulciano DOCG
Other Info Kcal 348* *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.
