Roe deer stew with mushrooms

/Roe deer stew with mushrooms
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Roe deer stew with mushrooms

  • CourseSecond Course
  • Preparation45'
  • Difficultyeasy
  • Calories400 - 500
  • ActivityRun F 53’ M 43’
  • Persons4


400 gr venison (roe deer meat) cut into small cubes

200 gr mixed mushrooms

1 unpeeled garlic clove

40 gr black summer truffle

½ glass of white wine

extra virgin olive oil

salt and pepper to taste


  • Cook in a saucepan the mushrooms with olive oil and the garlic clove, then season with salt and pepper.
  • On a non-stick pan and sear the venison chunks on a high flame, then simmer with white wine until reduced. Add the mushrooms and complete the cooking.
  • Add salt to taste, place everything on a serving plate and top with black truffle.



Wine CouplingVinoTeroldego Rotaliano Riserva Doc 2013