Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds

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Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds2020-04-09T11:18:53+02:00

Marinated courgettes with venison tartare, heirloom tomato and pumpkin seeds

  • CourseStarter
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityCorsa F 22’ M 16’
  • Persons4

Ingredients

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

Preparation

  • 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.

Other

Chef

Wine CouplingFocara 2013 Fattoria Mancini