Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds
240 gr Pounded venison meat
N 2 courgettes
N 1 heirloom tomato
N 1 clove of garlic
Thyme to taste
Pumpkin seeds to taste
Salt and pepper
Apple cider vinegar to taste
Extra virgin olive oil
- Cut the courgettes into rounds, use a pastry cutter to remove the heart, then blanch them in water and vinegar for a few seconds. Drain and let them cool.
- Season the venison meat with thyme, garlic, salt, pepper and extra virgin olive oil.
- Cut the tomato into thin slices, arrange on a serving dish, add the courgettes with the venison meat.
- Add the pumpkin seeds, garnish with salad and finally season with extra virgin olive oil, salt and pepper.
Wine CouplingFocara 2013 Fattoria Mancini