Venison Salad

Preparation	2 h
Difficulty	Easy
Game	Deer
Calories	900
Activity	running M 86’ F 124’
People	4
Wine pairing	Friuli Colli orientali DOC Merlot

Ingredients

For the Confit Meat

G 350 venison muscle
G 400 peanut oil
G 100 lard
N 2 shallots
N 1 garlic clove
N 1 sprig thyme
N 1 sprig marjoram
N 1 sprig tarragon
Sage, juniper berries, peppercorns to taste
Salt, pepper, and vinegar to taste

For the Potato Pancake

G 125 boiled potatoes
G 65 egg whites
N 1 egg yolk
G 25 flour
Extra virgin olive oil, salt, and pepper to taste

For the Apple Sauce

N 2 apples
G 40 butter
G 40 sugar
mL 10 water

For Finishing the Dish

N 1 horseradish root
Plum mustard to taste
Extra virgin olive oil and pepper to taste

Kcal 950*

*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

For the confit meat, in a small pot, combine the peanut oil, lard, herbs, shallots, garlic, pepper, and juniper berries, then heat to 80°C. Submerge the venison in this mixture and cook for about 2 h until it is tender enough to shred easily. Drain, let the meat cool, and shred it by hand. Season with salt, pepper, olive oil, and vinegar to taste.
For the pancake, blend the boiled potatoes with the egg whites, egg yolk, flour, salt, and pepper until smooth. In a non-stick pan with a little olive oil, spoon some batter and cook on both sides until you get a soft pancake. Repeat to make four pancakes.
For the apple sauce, peel and chop the apples, then cook them with butter, sugar, and water. Once softened, blend until smooth.
Spread a little apple sauce on the plate. Place a potato pancake in the center, top with the venison salad, and garnish with some plum mustard, freshly grated horseradish, and a drizzle of extra virgin olive oil.

Venison Salad

Ingredients

Preparation

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