Low-temperature deer rib with zucchini, champignon mushrooms and fresh tomatoes

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Low-temperature deer rib with zucchini, champignon mushrooms and fresh tomatoes2020-05-29T14:29:13+02:00

Low-temperature deer rib with zucchini, champignon mushrooms and fresh tomatoes

  • CourseSecond Course
  • Preparation60'
  • Difficultymedium
  • Selvagginadeer
  • Calories400 - 500
  • ActivityF 85' M 61'
  • Persons4

Ingredients

8 deer ribs

N 1 vacuum ziplock plastic bag

G 200 champignon mushrooms

G 200 zucchini

G 200 mature tomatoes

G 80 EVO

Juniper berries and rosemary to taste

Salt and pepper to taste

Preparation

  • Season the ribs with salt and pepper, put them in the plastic bag adding a table spoon of oil, rosemary and some juniper berries
  • Vacuum seal the ribs and cook them at 63° for 90 minutes in a thermostatic bath
  • Wipe and slice the mushrooms, sauté them in a pan with oil salt and pepper, do the same with the sliced zucchini.
  • Cut the tomatoes into pieces, remove the seeds and put them aside, reduce the pulp into cubes
  • Open the plastic bag, roast the ribs on a nonstick pan, season with salt and pepper, serve with the tomato cubes and seeds, mushrooms and zucchini.

Other

Chef

Other Info

*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.