DICED VENISON WITH ISABELLA GRAPE SOUCE

Preparation	30’
Difficulty	Easy
Game	Deer
Calories	100 - 300
Activity	Running M 15', F 20'
People	4
Wine pairing	Collio Malvasia DOC

Ingredients

G 210 venison fillet
N 1 garlic clove
N 1 sprig of thyme and marjoram
G 5 cracked black pepper

For the Isabella grape sauce

G 100 Isabella grapes
G 30 sugar

For the dressing

G 3 sweet paprika
N 1 splash of grape vinegar
Extra virgin olive oil to taste
Salt to taste

For the garnish

Sea salt to taste

Kcal 163*

*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

Remove all the nerves and skin from the fillet. Season the meat with garlic, pepper, thyme and marjoram, close it in a vacuum bag and let it rest for at least 24 h.
In a saucepan, cook the Isabella grapes with sugar, bring to a boil and cook for 10’. Drain with a thin strainer and leave to cool.
Cut the cured fillet into small cubes, season with paprika, grape vinegar, extra virgin olive oil and salt. Mix the seasoned meat with a spoon, until all the ingredients are well blended.
On a serving dish with the help of a spoon decorate with the Isabella grape sauce. Place the diced venison quenelles on a serving dish and garnish with sea salt, a few sprouts of your choice and a drizzle of oil.

DICED VENISON WITH ISABELLA GRAPE SOUCE

Ingredients

Preparation

Other dishes from Deer