“Conditella” with deer rib

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“Conditella” with deer rib2020-05-26T13:55:50+02:00

“Conditella” with deer rib

  • CourseSecond Course
  • Preparation25'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityRun F 33’ M 24'
  • Persons4


500 gr deer meat

50 gr  flour

50 gr  breadcrumbs

N 1 egg

50 gr cucumber

50 gr  tomatoes for salad

50 gr  peeled red pepper

20 gr  Tropea onion slices

Salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Red wine vinegar to taste

Seed oil for deep frying to taste


  • Cut the deer meat into 4 small slices and gently pound them between 2 sheets of cling film, coat them with breadcrumbs and fry on both sides until golden, drain excess oil and add the salt.
  • Place in a bowl the peeled cucumber, the tomatoes and the pepper cut into cubes, the slices of Tropea onion and season with extra virgin olive oil, salt, black pepper and red wine vinegar.
  • Arrange on a serving dish the vegetable “conditella”, lay the deer ribs cut to lozenge on top.



Wine CouplingTeroldego DOC