VENISON CHUNKS WITH MIXED PEPPERS

Preparation	40'
Difficulty	Medium
Game	Fallow deer
Calories	400 - 500
Activity	Running M 45', F 33'
People	4
Wine pairing	Teroldego DOC

Ingredients

G 500 venison deer chunks
G 1000 seed oil
G 80 extra virgin olive oil
G 100 green peppers
G 80 red peppers
G 80 yellow peppers
N 1 clove of garlic
Fresh parsley to taste
Tandoori masala to taste
Salt and pepper to taste

Kcal 460*

*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 peppers, open them and remove the white parts and the seeds. Cut them and sauté in a pan with extra virgin olive oil and the clove of garlic, season with salt and pepper and add minced fresh parsley.
Bring seed oil to 80° C (176° F), put the venison chunks and cook for 30′ over low heat.
Drain on paper towels, salt and sprinkle with tandoori masala.
Arrange in the serving dish the mix of pepper with the venison chunks and serve.

VENISON CHUNKS WITH MIXED PEPPERS

Ingredients

Preparation

Other dishes from Fallow deer