Roe deer with peas and potatoes

Preparation35'
DifficultyEasy
GameRoe deer
Calories100 - 300
ActivityRunning F 32’, M 23’
People4
Wine pairingAlvaro 2010 Az. La Montata

Ingredients

G 200 fresh peas
G 100 potatoes
G 700 roe deer stew
G 100 peeled tomatoes
Salt and pepper to taste
Red wine to taste
Vegetable broth to taste


Kcal 260*

*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

  • Wash, peel and cut the potatoes into cubes. Shell the peas.
  • Cook separately in boiling water the potatoes and the peas, drain and toss in a non-stick frying pan with extra virgin olive oil, salt and pepper.
  • Heat a pan and brown the roe deer chunks. Add salt, pepper and red wine, simmer until reduced. Add peeled tomatoes and vegetable broth; cover and cook for about 10/15′.
  • Take off the lid and season with salt. Arrange on a serving dish with its reduced sauce, the peas and the potatoes.
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