TERRINA OF GAME AND WILD HERBS

Preparation	4h
Difficulty	Medium
Game	Fallow deer
Calories	100 - 300
Activity	M 16’ F 23’
People	4
Wine pairing	Valle d’Aosta DOC Nebbiolo

Ingredients

G 150 wild boar pulp
G 150 venison pulp (fallow deer)
G 150 venison pulp (roe deer)
G 150 g venison
N 1 carrot
N 1 onion
N 1 celery stalk
G 300 wild brown stock
N 2 apples
Salt and pepper to taste
Mix of wild herbs to taste

Kcal 185*
*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

Clean the meat. Cut the vegetables into 0.5 cm cubes. Cook in a saucepan without browning them.
Cut the apple into 0.5 cm cubes.
In a bowl, combine the salted and peppered meat with the vegetables and apples.
Line a bowl with a layer of tin foil and the film, place the mixture inside and wet with the brown stock. Cover with the film and foil and bake in the oven at 180° C (356°F) up to an internal temperature of 54° C (129°F).
Cool and portion. Place the bowl slices on the plate, polishing them with some brown stock. Accompany the bowl with wild herbs salad seasoned with salt, oil and pepper.

TERRINA OF GAME AND WILD HERBS

Ingredients

Preparation

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