Deer stew with asparagus and berry crème fraîche
400gr deer stew
N.1 clove of garlic unpeeled
a.s. extra virgin olive oil
200gr fresh asparagus
200gr crème fraîche
40gr mixed berries
a.s. thyme and marjoram
a.s. salt and black pepper
Sear the deer stew with oil and garlic, mix thyme and marjoram, add salt and pepper: ( cook the deer stew medium, compared with the traditional stew the meat must be seared outside and remain pink in the inner )
Add the juice of half a lemon to the crème fraîche and stir with a spoon slowly until thickened, adjust with salt and pepper.
Add to the cream the berries previously blended.
Clean the asparagus and make thin slices with a peeler, season with extra virgin olive oil, salt, pepper and with a few drops of lemon juice.
In a platter arrange the berry cream, deer nuggets and the asparagus salad.