Deer stew with asparagus and berry crème fraîche

/Deer stew with asparagus and berry crème fraîche
Your Franchi

Deer stew with asparagus and berry crème fraîche

  • CourseSecond Course
  • Preparation30'
  • Difficultymedium
  • Calories300 - 400
  • Persons4

Ingredients

400gr  deer stew

N.1  clove of garlic unpeeled

a.s.  extra virgin olive oil

200gr  fresh asparagus

200gr crème fraîche

1 lemon

40gr mixed berries

a.s. thyme and marjoram

a.s. salt and black pepper

Preparation

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.

Other