Deer with cinnamon apples and fennel

/Deer with cinnamon apples and fennel
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Deer with cinnamon apples and fennel

  • CourseSecond Course
  • Preparation40'
  • Difficultymedium
  • Calories400 - 500
  • ActivityRun F 54’ M 39’
  • Persons4

Ingredients

600gr deer nuggets

50gr EVO oil

1 Tea bag with berries

30gr butter

300gr renette apples

1 green apple

100gr sugar syrup

a.s. cinnamon

a.s. fresh fennel

salt and pepper to taste

Preparation

  • Put in a casserole two liters of water and bring to the boil.
  • Turn down the heat and include the bag with berries.
  • Paid the the deer nuggets in the brewed tea and let it bake for 30 minutes.
  • Wash the apple, peeled, cook in a non-stick sautee pan with butter, add salt and mix with the minipimmer.
  • Wash the green apple, cut to slices, insert them into a vacuum bag with cinnamon and sugar syrup, condition them for about a minute, open the bag and store in a refrigerator with a liquid.
  • In a platter pour the apple cream, the deer nuggets, previously fried in pan with extra virgin olive oil, salt and pepper.
  • Drain the slices of green apple from their liquid and add the fennel.

Other

Chef

Wine CouplingTeroldego DOC