Boiled roe deer with tuna sauce and braised Bruxelles sprouts

/Boiled roe deer with tuna sauce and braised Bruxelles sprouts
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Boiled roe deer with tuna sauce and braised Bruxelles sprouts

  • CourseSecond Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginaroe deer
  • Calories500 - 600
  • ActivityRun F 75’ M54’
  • Persons4


400 gr nuggets of lean roe deer

 20 gr celery

20 gr carrots

20 gr onion

200gr Bruxelles sprouts

n 1 clove of garlic

extra virgin olive oil to taste

salt to taste

pepper to taste


Ingredients for tuna sauce:


100gr mayonnaise

100gr tuna preserved in oil or in water

Lemon juice

40 gr capers

n 2 anchovies fillets

salt to taste

pepper to taste



·         Make the vegetable stock with celery, carrots and onion

·         Cook the nuggets meat in the stock for like 20 minutes and keep on a  low heat.

·         Drain the meat and season with salt, pepper and extra virgin olive oil.

·         Wash the Bruxelles sprouts, julienne them and put them aside.

·         Make the tuna sauce, crushing lemon juice, capers without salt, tuna without yours oil or natural water and mayonnaise. Later mix the anchovies without yours salt  and add two tablespoons of extra virgin olive oil.

·         In a platter arrange the tuna sauce, braised sprouts and finally the roe deer nuggets.



Wine CouplingVerdicchio di Matelica

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