Roe deer tartare with exotic salad

/Roe deer tartare with exotic salad
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Roe deer tartare with exotic salad

  • CourseStarting
  • Preparation< 30 min.
  • Difficultyeasy
  • Calories300 - 400
  • Activity30m
  • Persons4

Ingredients

G 400 roe deer lean meat
G 200 pineapple
G 100 cucumber
N 1 lime
N 4 mint leaves
G 100 fresh cream
Extra virgin olive oil to taste
lemon juice to taste
Salt and pepper to tastee

Preparation

  • Remove all fat and nerves from the meat. With a knife cut the meat into little cubes. Season with lime zest, lemon juice, mint, salt and pepper. Store in the fridge.
  • Clean the pineapple, remove the core and cut into chunks. Clean the cucumber, remove all the seeds and cut into cubes. Mix pineapple and cucumber together, season with a pinch of salt and extra virgin olive oil. Store in the fridge.
  • Semi-whip the fresh cream with lemon juice, pepper and salt.
  • Arrange the exotic salad on a serving dish, make a meat quenelle, add the semi-whip fresh cream, sprinkle with extra virgin olive oil, ground black pepper and serve.

 

Other

Chef

Wine CouplingFAMOSO NEL GROTTINO 2015 BRUSCIA MARCHE IGT ROSATO CODAZZO 2015 TERRACRUDA PERGOLA DOC

Other Info

309 Kcal
Jogging F 38’ M 28’*
Preparation time 30 minutes

*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 60Kg and an average male weight of 80 Kg.