Braised venison with red berries and fried cecina

Preparation	40'
Difficulty	Easy
Game	Deer
Calories	400 - 500
Activity	Running M 40', F 60'
People	4
Wine pairing	Teroldego Rotaliano DOC

Ingredients

G 500 fillet of venison
G 125 celery
G 125 carrot
G 125 onion
G 85 red berries
mL 100 red wine
G 250 chickpea flour
G 250 water
G 50 extra virgin olive oil
Vegetable oil for frying
Salt and pepper to taste

Kcal 470*

*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.

Preparation

Clean the venison fillet then sear in a frying pan with a little oil to “seal” it. Allow to cool and then place in a vacuum pouch with the wine, red berries, celery, carrot and onion.
Cook the meat in the pouch for 12 h in a steam oven at a temperature of 73° C (162° F).
While the braised meat is cooking, make the cecina, or chickpea flatbread. Place the chickpea flour, salt, oil and water in a bowl and mix well.
Once the dough is smooth, roll out to a thickness of 5-6 cm and cut out a rectangle of about 4x10cm.
Heat the vegetable oil in a pan and as soon as it is ready, fry the flatbread.
Once the meat is cooked, remove it from the vacuum pouch and blend the rest of the ingredients together, reduce this mixture in a saucepan until it becomes a smooth, thick sauce.
Serve the sauce over the braised meat, accompanied by the fried cecina.

Braised venison with red berries and fried cecina

Ingredients

Preparation

Other dishes from Deer