VENISON ROLL, BURNT LEEK HAY AND RED TURNIP

Preparation	5h 10'
Difficulty	Medium
Game	Roe deer
Calories	700 - 800
Activity	M 66’ F 91’
People	4
Wine pairing	Torgiano DOC rosso

Ingredients

N 1 venison thigh
N 2 leeks
G 400 red turnips
N 1 red onion
N 4 green apples
N 1 lemon
Salt to taste
Extra virgin olive oil to taste
Pepper to taste

Kcal 728*

*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

Bone the venison thigh and make a parallelepiped piece. Roll the meat in the cling film. Tighten the sides tightly and let it rest in the fridge for 4 h. When cooking, remove the film and brown the meat on all sides in a burning pan for about 8′. Check the internal temperature, that must reach 44 °C (111.2 °F). Place it on a baking sheet and let it rest near a heat source until the internal temperature reaches 54 °C (129.2 °F)
Peel and diced the red turnip. In a saucepan, brown the onion with the oil until brown, then add the red turnip, cover with water and cook for 15′. Blend it until you get a cream.
Take the outer leaves of the leeks leaving the inside aside. Wash and dry them, then finely cut them into julienne. Prepare a baking sheet lined with parchment paper, spread the leeks julienne over it and let it burn in the oven at 160 °C (320 °F) for about 20′.
Blanch the inside of the leeks in water and salt and immediately cool it in water and ice to stop cooking. Brown it in a pan with oil and blend to taste.
Wash and dry the green apples, extract the juice of 3 apples, add a drop of lemon juice immediately to prevent blackening. Take the juice and thicken it with a food thickener, until you get a puree-like consistency. Take the remaining apple and cut it into cubes, leave it in ice water and lemon, until the time of plating.
With the help of a bottle, place the red turnip cream on the bottom of the dish. Then place a ball of burnt leek on the plate and lay down on top the cut venison roll, next to the browned leek, puree and apple salad, seasoned with oil, salt and pepper.

VENISON ROLL, BURNT LEEK HAY AND RED TURNIP

Ingredients

Preparation

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