VENISON PASTRAMI, CHAMOMILE MAYONNAISE, PICKLED CHERRIES

Preparation	24 h
Difficulty	Hard
Game	Fallow deer
Calories	900
Activity	Running M 81', F 111'
People	4
Wine pairing	Valpolicella Ripasso DOC

Ingredients

Kg 1 venison leg
G 70 amaranth seeds
L 3 water
G 183 sugar
G 140 cane sugar
G 50 honey
G 23 black pepper
G 15 coriander seeds
G 25 mustard seeds
G 5 fennel seeds
G 5 smoked paprika
N 2 egg yolks
mL 250 vegetable oil
G 60 cherries
G 4 cloves
G 1 star anise
G 200 raspberry vinegar
G 200 apple cider vinegar
G 203 salt
mL 6 lemon juice
G 5 chamonile
G 2 cinnamon

Kcal 893*

*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

Place all the ingredients for the brine in a saucepan – water, salt (200 g), sugar (183 g), cane sugar (60 g), honey, cinnamon, cloves (2 g) and black pepper (3 g) – bring to the boil then leave to cool. Once cold, place the venison leg in the brine and leave for 24 h.
For the mayonnaise, whisk the egg yolks, adding the vegetable oil a little at a time, add the salt (3 g) and lemon juice, then blend with the chamomile.
For the pop-amaranth, heat a frying pan and pour the amaranth seeds in a few seeds at a time, after a few seconds they will start to pop like popcorn, remove immediately from the heat and place in a cold dish.
For the pickled cherries wash and stone the cherries. Put cloves (2 g), star anise, raspberry vinegar, apple vinegar and cane sugar (80 g) in a saucepan, bring to the boil, allow to cool for 5’ and then pour over the stoned cherries.
Take the leg out of the brine and rub it with the spice mix – combining black pepper (20 g), coriander seeds, mustard seeds, fennel seeds and smoked paprika – cook at 90 °C (194 °F) until the temperature reaches 50 °C (122 °F) at the core. Slice the meat very thinly and arrange on the serving dish, add some small mounds of chamomile mayonnaise, the cherries and 3 level tablespoons of pop-amaranth.

VENISON PASTRAMI, CHAMOMILE MAYONNAISE, PICKLED CHERRIES

Ingredients

Preparation

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