Venison mini burger with asparagus, wild mushrooms, ricotta cheese and crunchy bread

Preparation	35'
Difficulty	Medium
Game	Roe deer
Calories	100 - 300
Activity	Running M 25’, F 35’
People	4
Wine pairing	Verdicchio di Matelica DOC

Ingredients

G 600 venison meat (roe deer)
G 40 red onion
N 2 anchovy
N 6 capers
G 200 fresh asparagus
G 200 wild mushrooms
G 3000 vegetable broth
G 100 ricotta cheese
½ French baguette
Garlic, extra virgin olive oil and lemon to taste

Kcal 275*

*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 60Kg and an average male weight of 80 Kg.

Preparation

Mince the venison with a knife. Season with extra virgin olive oil, chopped red onion, chopped capers and chopped anchovies. Make the hamburgers using a cooking ring.
Cut the French baguette into thin slices, season with salt, extra virgin olive oil and pepper, toast them into oven.
Dice wild mushrooms and cook them with extra virgin olive oil and garlic, season with salt and pepper. Add vegetable broth and blend it using an immersion blender.
Peel the asparagus, cut some stalks into small slices with potato peeler and others in julienne strips.
Cook the hamburgers on both sides in a frying-pan, season with salt and pepper.
Spread the wild mushroom’s cream on a serving dish and arrange asparagus slice, hamburgers, ricotta cheese mashed with potato masher, julienne asparagus seasoned with oil and lemon juice and crunchy slices of bread.

Venison mini burger with asparagus, wild mushrooms, ricotta cheese and crunchy bread

Ingredients

Preparation

Other dishes from Roe deer