Wild Game Surf and Turf

Preparation	2h15'
Difficulty	Easy
Game	Deer
Calories	> 1.000
Activity	M 90’ F 125’
People	4
Wine pairing	Ruchè di Castagnole Monferrato DOCG

Ingredients

kG 1 moose shoulder roast
N 2 large lobster tails cut in half
N 4 sea urchin roe
G 450 unsalted butter
N 1 lemon
N 2 cloves garlic
N 2 sprigs fresh Italian parsley
N 1 sprig rosemary
N 2 sprigs thyme
Sea salt and black pepper to taste
Extra virgin olive oil to taste

Kcal 1000*

*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

Season the moose roast with salt and pepper and Vacuum seal. Place in a sous vide water bath at 54° C for 1h 45’.
Divide the butter in 2, it should be at room temperature before dividing it in half. Mix half the butter in a small bowl with the sea urchin, salt, parsley and juice of half a lemon. Mix to break up the sea urchin and combine with the butter. Scrape the butter on to a sheet of plastic wrap into a log shape with a rubber spatula. Roll the butter with the plastic wrap and twist the ends tight. Place in the fridge until ready to serve.
When the moose has finished cooking in the sous vide remove from the water bath and take out of the vacuum seal bag. Heat a heavy bottom pan on high heat. Add some olive oil and sear the moose roast to brown on each side 1-2’ per side with the rosemary and thyme in the pan. Remove from the pan and rest for 10’ before slicing.
Cut the lobster tails in half and grill them for 3-5’ shell side down. Brush the meat with soft butter and season with salt. Add the 225 grams of remaining butter small pot to a with the crushed garlic cloves. Bring to a simmer and turn off. Remove the lobster from the grill and add the tail meat to the pot of warm melted butter.
Slice the moose roast into 4 pieces, add the lobster tails on top. Slice the sea urchin butter into 1 cm slices and place on top of everything, squeeze the remaining lemon over the dishes. Spoon some of the warm garlic butter on top and serve.

Wild Game Surf and Turf

Ingredients

Preparation

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