Tuscan-Emilian deer tartare and raw Caesar’s mushroom

Chef

Preparation	20'
Difficulty	Easy
Game	Deer
Calories	100 - 300
Activity	M 16’, F 22’
People	4
Wine pairing	Alta Langa rosato riserva DOCG

Ingredients

G 400 rump of venison
N 4/5 fresh Caesar’s mushrooms
Edible flower petals to taste
Cervia salt to taste
Black salt, pink salt to taste
Turmeric to taste
Pepper and Evo olive oil to taste

Kcal 183*
*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 thoroughly, checking that it is free of fat and nerve filaments. Finely chop the meat with a knife, without shredding or heating it.
Transfer the meat into a steel bowl, so as to keep it as cold as possible, and season with oil, salt and pepper.
Plate the tartare with a pastry cutter on strictly cold plates.
Wash the mushrooms thoroughly, if necessary also with a toothbrush.
Cut the mushrooms julienne and transfer them into a steel bowl, seasoned with oil, salt and pepper.
Plate the mushrooms next to the tartare with a pastry cutter, then garnish the dish with the petals of edible flowers and spices.

Tuscan-Emilian deer tartare and raw Caesar’s mushroom

Ingredients

Preparation

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