Roe deer mousse with tomato chutney and eggplant

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Roe deer mousse with tomato chutney and eggplant2020-06-22T16:24:14+02:00

Roe deer mousse with tomato chutney and eggplant

  • CourseStarter
  • Preparation35'
  • Difficultyhard
  • Selvagginaroe deer
  • Calories300 - 400
  • ActivityRunning M 29’ F 40’
  • Persons4


G 400 roe deer meat

N 2 slices of sandwich bread

G 80 fresh cream

G 50 egg white

G 10 parsley

G 80 green tomatoes

G 15 sugar

N 1 eggplant

G 80 arugula

G 80 Philadelphia cream cheese

Tabasco to taste

EVO oil and salt to taste


  • Mince roe deer meat. Blend with sandwich bread soaked in cream, parsley, egg white and salt.
  • Roll out the food grade film, put one spoon of fresh cream in the center, arrange the meat and roll up. Cook for 20 minutes in boiling water. Allow to cool.
  • Dice the tomatoes. Put it in a pan with sugar, fill with water, add a pinch of salt, five drops of tabasco, allow to cook, blend with an immersion blender, sift.
  • Peel the eggplant and sear in a non-stick pan, season with salt, pepper and EVO oil.
  • Combine Philadelphia with salt, EVO oil, cream, then fill a pastry bag with star piping tip.
  • Spread tomato chutney on a serving dish, add arugula, slices of meat (1 cm), Philadelphia cream cheese puffs and roasted eggplant.

Video Gallery



Wine CouplingVino: Roero Arneis DOCG

Other Info

Kcal 320*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.