Stewed chanterelle and venison

Preparation	30’
Difficulty	Easy
Game	Fallow deer
Calories	100 - 300
Activity	Running M 25’, F 34’
People	4
Wine pairing	Alto Adige Lagrein DOC

Ingredients

G 240 thin slices of venison
G 150 chanterelles
G 150 cranberry
mL 400 cream
N 1 chopped shallot
mL 15 concentrated chanterelle stock
N 1 pot parsley
N 4 slices of Levain bread
G 20 butter
Horseradish to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 270*

*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

Fry the mushrooms in a pan with a little oil, after cleaning them thoroughly. Add the shallot, a knob of butter and finish cooking.
Put the mushrooms in a bowl.
Heat the meat in a pan with a little oil and pour in the mushrooms. Add the cream and the stock, then simmer. Add salt and pepper to taste.
Add the cranberries almost at the end of the cooking time of the meat, about 2′ from the end.
Toast the bread and serve alongside the meat, after covering it with grated horseradish and parsley.

Stewed chanterelle and venison

Ingredients

Preparation

Other dishes from Fallow deer