VENISON TARTARE ON RED RICE, SHRIMP AND STRAWBERRIES

Preparation	30’
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	M 37’, F 52’
People	4
Wine pairing	Franciacorta Rosé DOCG

Ingredients

G 400 venison fillet
G 100 red rice
N 8 shrimp (blast chilled)
G 250 strawberries
N 1 lemon
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 412*

*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

Cook the red rice in salt water in a pressure cooker for 15’, otherwise cook it in boiling salt water for 45’. Once cooked, let cool, then season with oil.
Clean the fillet and finely cut it with the knife, put it in a bowl and season with oil, salt, pepper and lemon zest.
Clean the shrimp by removing the head and shell and rinse them.
Wash the strawberries and cut them into 4 pieces. In a pot add a drizzle of oil, strawberries, lemon juice and a pinch of salt. Cook for 10-12’.
Place the rise and tartare on the serving plate using a ring mold, then place the tartare the shrimp on top. Season with a drizzle of oil and pepper. Add the strawberry sauce.

VENISON TARTARE ON RED RICE, SHRIMP AND STRAWBERRIES

Ingredients

Preparation

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