Deer carpaccio with cauliflower couscous

/Deer carpaccio with cauliflower couscous
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Deer carpaccio with cauliflower couscous

  • CourseStarting
  • Preparation< 30 min.
  • Difficultyeasy
  • Calories100 - 300
  • Activity15m
  • Persons4

Ingredients

400 gr thin slices of deer fillet
200 gr cauliflower
50 gr celery
juice of half a lime
ginger to taste
1 clove of garlic
salt and pepper to taste
extra virgin olive oil to taste

Preparation

  • Pound the slices of meat until they are thin enough then remove all the fat and nerves. Lay the carpaccio slices on a large serving dish.
  • Prepare a marinade in a bowl with half a glass of extra virgin olive oil, half a lime juice, salt, pepper and 2 ginger cubes.
  • Let the sauce macerate for ten minutes in the refrigerator then filter.
  • Drizzle the sauce over Carpaccio and let rest for some minutes before serving.
  • Wash the cauliflower, blend it in the mixer to crumble the flowers and cook in boiling salted water for 1 minute.
  • Drain the cauliflower and allow to cool. Season with garlic without the core, salt, pepper and extra virgin olive oil.
  • Once the celery is cleaned, remove all fibrous parts with a potato peeler and cut it into julienne.
  • Put the celery strips in iced water, drain and dry well before serving.
  • Serve the deer carpaccio with the cauliflower couscous and the crunchy celery.

 

Other

Chef

Wine CouplingVino Sauvignon Zuc di Volpe Pasini Az. Agricola Volpe Pasini

Other Info

168 Kcal
Jogging F 21’ M 15’*
Preparation time 30′

*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.