Venison with spicy dates

Preparation	1h15'
Difficulty	Medium
Game	Deer
Calories	500 - 600
Activity	M 53’ F 73’
People	4
Wine pairing	Colli Berici Merlot DOC

Ingredients

G 1000 venison roast
N 1 butternut squash
N 8 shallots
N 1 bunch of grapes
Extra virgin olive oil to taste
Salt and pepper to taste
Byrch surop to taste

For date puree
mL 250 medjool dates
mL 250 game stock or chicken stock
G 50 brown sugar
mL 15 white wine vinegar
N ½ cinnamon stick
N 1 black cardamom pod
Chinese five spice to taste
Salt to taste

Kcal 588*

*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

For the date puree add all the ingredients into a pan and heat on high heat until boiling. Then reduce heat, cover with a lid and simmer for 10’. Once ready remove both the cinnamon and cardamom and blend the date sauce.
Put oil into a preheated cast iron pan, add the seasoned venison with salt and pepper. Sear each side for 2-3’ until browned and finish cooking it in the oven at 55° C (130 °F). Make the venison rest for 10’ before slicing.
Peel the squash, slice it into 1 cm rounds and cook in a pan until golden. Brush it with birch syrup, add all the shallots and place in the oven at 95°C (200 °F). Remove only when the shallots and squash are tender.
Serve the venison with date puree, squash and shallots on the plate already sprinkled with birch syrup. Garnish it with peeled grapes.

Venison with spicy dates

Ingredients

Preparation

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