Roe deer stew with mushrooms
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