HUMMUS AND STRIPS OF VENISON

Preparation	30'
Difficulty	Easy
Game	Roe deer
Calories	100 - 300
Activity	Running M 15', F 21'
People	4
Wine pairing	Pergola DOC Aleatico

Ingredients

G 150 loin of venison
G 250 precooked chickpeas
mL 75 vegetable broth
G 50 oil-packed sun-dried tomatoes
N 1 heaping tbsp of Tahina (sesame cream)
N 1 lemon
N 8 sunflower seed crackers
N 1 tuft of chives
G 50 coarse salt
Pink peppercorns to taste
Parsley to taste
Extra virgin olive oil to taste
Salt and pepper to taste

This type of meat processing allows it to be preserved in oil in a hermetically sealed jar.

Kcal 175*

*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

Put the loin in coarse salt for 10′. You can add aromatic herbs to the salt to taste.
Carefully remove the salt from the loin, clean the meat, then cut it into strips and season with oil and a few pink peppercorns.
Put the chickpeas in the blender with the vegetable broth.
Add the chopped dried tomatoes, Tahina sauce and chives.
Blend vigorously adding a few tablespoons of oil until you get a smooth and thick mousse and, after tasting, season with salt and pepper.
Serve the hummus on the sunflower seed crackers, lay the strips on top and decorate with a parsley leaf.

HUMMUS AND STRIPS OF VENISON

Ingredients

Preparation

Other dishes from Roe deer