STEW

Preparation	60'
Difficulty	Medium
Game	Fallow deer
Calories	400 - 500
Activity	Running M 42', F 58'
People	4
Wine pairing	Valpolicella Ripasso Classico Superiore DOC

Ingredients

N 1 fallow deer loin
N 4 onions
N 3 carrots
N 2 juniper berries
N 2 garlic cloves
N 1 knob of lard
G 15 flour
mL100 red wine
mL 200 meat stock
N 1 knob of butter
G 10 paprika
G 15 corn flour
mL 600 fairly neutral stock
N 2 sage leaves
N 1 sprig of rosemary
Salt and ground pepper to taste
Thyme and marjoram to taste
Extra virgin olive oil and sunflower oil to taste

Kcal 465*

*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

To prepare the sauce, julienne the onion and carrots, then add the sage and rosemary, a knob of lard, the juniper berries and a drizzle of sunflower oil and brown.
Remove the excess parts of the fallow deer loin.
In a very hot pan, dry sear the excess parts, then add to the cooking juices and season with salt and pepper.
Cook the meat, then pass everything through a food mill, discarding the excess fat and put it back on the heat. Add the butter and flour, and allow to toast.
Add the red wine and simmer until the alcohol evaporates.
Using the stock, bring it to the right consistency and add the paprika, salt and pepper. Once ready, pass everything through a chinois.
Clear the loin of any small patches of hide and remove gristle.
Season the meat with the chopped thyme and marjoram, the ground pepper and thinly sliced garlic, before enclosing in a vacuum bag and letting it rest for 20’.
Prepare the polenta by adding the cornmeal to the bland broth, previously brought to a boil. Stir, making sure it doesn’t stick.
Once the polenta is ready, it is to remain soft; put a spoonful of polenta into a glass ramekin and 8-10 cubes of lightly seared meat in a pan with a drizzle of extra virgin olive oil. Add the piping hot sauce, turn off and serve.

STEW

Ingredients

Preparation

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