Chamois ribs with crispy Savoy cabbage

/Chamois ribs with crispy Savoy cabbage
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Chamois ribs with crispy Savoy cabbage

  • CourseSecond Course
  • Preparation1 ora e 20'
  • Difficultymedium
  • Calories300 - 400
  • ActivityRun F 48’ M 35’
  • Persons4

Ingredients

8 ribs of chamois meat

Rosemary to taste

Sage to taste

Orange zest

Garlic to taste

2 cooking vacuum bags

400gr Savoy cabbage leaves

Salt and black pepper to taste

Extra virgin olive oil

Preparation

  • Remove all the fat and nerves from the ribs. Wash very well under running water.
  • Season with salt and pepper and put them into vacuum bags; add garlic, rosemary, sage leaves, orange zest and extra virgin olive oil.
  • Cook at 63° C for 1 hour using a soft cooker or a pot, checking the temperature with a probe thermometer.
  • Once cooked, open the bags and reduce in a pan the remaining liquid. Cook the ribs in a non-stick frying pan for few seconds on both sides.
  • Wash the Savoy cabbage leaves and cut them into lozenges. Dry well.
  • Put the Savoy cabbage leaves in a non-stick frying pan, add extra virgin olive oil and cook for few minutes. Season with salt and pepper.
  • Serve the Chamois ribs in their reduced braising liquid accompanied with the crispy Savoy cabbage.

Other

ChefRoberto Dormicchi

Wine CouplingCamera classico DOC CANTINA DEI PRODUTTORI NEBBIOLO DI CAREMA SOC. COOP

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