PARTNERS
Venison with prunes
Ingredients
For the prunes
G 100 wild prunes (preferably preserved from the previous season)
3% salt
aromatic herbs
For the Jerusalem artichoke
N 4 Jerusalem artichoke roots
aromatic herbs
For the venison
G 400 venison rump
G 100 venison fat
aromatic herbs
Preparation
- Wash the prunes and cut them in half without removing the pits. Add 3% salt and the desired aromatic herbs, then store the prunes in an airtight jar in a cool place. When ready to use, blend the prunes together with the pits to obtain a tannic note.
- Wash the Jerusalem artichoke roots and wrap them in aluminum foil with aromatic herbs. Cook them under extinguished ashes for about 6-8 hours. Before serving, reheat and quickly grill the roots on hot embers.
- Season the venison fat with 3% salt for 4 weeks. Sear the venison rump on the grill and portion it. Slice the seasoned fat and place it on top of the venison portions.
- Place the portioned venison rump with its seasoned fat on the plate. Add the filtered wild prune sauce and the grilled Jerusalem artichoke pieces to complete the dish.
Other
ChefMatteo Vergine
Wine CouplingChampagne D’ambonnay
Other Info Kcal 514* *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.
