VENISON RIBBONS IN SMOKED AND SEASONED BROTH

Preparation	20’
Difficulty	Easy
Game	Roe deer
Calories	100 - 300
Activity	Running M 25', F 34'
People	4
Wine pairing	Bonarda dell’Oltrepò Pavese DOC

Ingredients

N 12-16 fine slices of round or rump of venison
L 1.5 white meat stock
N 2 sprigs of thyme and marjoram
N 1 clove garlic
Piran fleur de sel
Juniper berries to taste
Coriander seeds to taste
Peppercorns to taste

Kcal 274*

*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

Bring the stock to boil, add some wood embers (if you find a piece of wood from a fruit tree such as the peach, cherry or apricot, or else an aromatic such as juniper etc.), leave to steep for a few minutes, then strain.
Add the spices and aromatic herbs, then cover the broth.
Slide roe deer venison ribbons onto the skewers.
On the point of serving, bring the broth back to the boil and immersing the venison ribbons in it for a few seconds, remove and season with a pinch of salt.
Serve the smoky broth in a glass and the skewers laid separately.

VENISON RIBBONS IN SMOKED AND SEASONED BROTH

Ingredients

Preparation

Other dishes from Roe deer