Polenta with chickpeas rosemary and venison

Preparation	40'
Difficulty	Easy
Game	Roe deer
Calories	300 - 400
Activity	Running F 45’, M 33’
People	4
Wine pairing	Terrazze 2015 Az. Claudio Morelli

Ingredients

G 150 venison chunks
G 150 corn flour
G 500 vegetable stock
G 100 precooked chickpeas
N 1 clove of garlic
Extra virgin olive oil to taste
Salt and black pepper to taste
Rosemary to taste

Kcal 367*

*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 60Kg and an average male weight of 80 Kg.

Preparation

Let boil the vegetable stock, gradually add the corn flour, stirring constantly with a whisk. Cook for about 15′.
Toss the precooked chickpeas with rosemary, garlic, extra virgin olive oil and venison chunks. Add it to the polenta.
Pour the soft polenta into a serving dish and garnish with rosemary. Serve hot.

Polenta with chickpeas rosemary and venison

Ingredients

Preparation

Other dishes from Roe deer