Roe deer ribs with marsala wine

Chef

Preparation	2h 30'
Difficulty	Medium
Game	Roe deer
Calories	600 - 700
Activity	Running M 80’, F 58’
People	4
Wine pairing	Guerriero nero Az. Guerrieri

Ingredients

G 1000 roe deer ribs
N 2 celery stalks
N 2 carrots
N 3 shallots
G 100 rice flour
G 100 mountain butter
G 20 extra virgin olive oil
ML 750 Marsala wine
L 2 vegetable broth
ML 30 soy sauce
N 1 tablespoon tomato paste
Salt to taste
Black pepper to taste

Kcal 644*

*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

Cut the ribs into portion-sized pieces, coat them with rice flour, and sear them in a non-stick pan with half of the butter. Once browned, place them on a rack to drain any excess fat.
Meanwhile, finely dice the vegetables (brunoise), place them in a pot with the remaining butter and oil, and begin sautéing. Add the ribs and heat everything together, then pour in half of the Marsala wine. Let the alcohol evaporate and stir in the tomato paste. Start cooking by gradually adding the broth, ensuring the ribs are covered. Simmer over moderate heat for about 2 h, depending on the tenderness of the game meat.
Once cooked, the meat should be well combined with the sauce. At this point, reduce the remaining Marsala wine by 50% in a small saucepan over low heat. This will enhance the dish with an intense Marsala aroma.

Roe deer ribs with marsala wine

Ingredients

Preparation

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