Venison Heart Carpaccio

Preparation	30'
Difficulty	Easy
Game	Deer
Calories	100 - 300
Activity	running M 14’ F 19’
People	4
Wine pairing	Franciacorta Rosè DOCG

Ingredients

N 1 venison heart

N 1 small bunch wild fennel

N 20 chickweed hearts

N 20 wild violets

fleur de sel and pepper to taste

Extra virgin olive oil to taste

Kcal 157*

*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

Cut the venison heart in half lengthwise and rinse well under running water to remove any blood residue.
Carefully remove any internal nerves, the outer membrane, and any excess fat.
Using a sharp knife, slice the heart into very thin pieces; the thinner the slices, the better the carpaccio’s texture.
Arrange the heart slices on the serving plate.
Season with fleur de sel, freshly ground pepper, and a drizzle of fruity extra virgin olive oil.
Garnish with small sprigs of wild fennel, chickweed hearts, and wild violet petals.
Serve immediately to enjoy the freshness and delicacy of the ingredients.

Venison Heart Carpaccio

Ingredients

Preparation

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