“AS A DIPLOMATIC” RAW VENISON, SHRIMPS AND LIME

Preparation	1h
Difficulty	Easy
Game	Deer
Calories	600 - 700
Activity	M 63’, F 87’
People	4
Wine pairing	Colline Tortonesi Timorasso DOC

Ingredients

G 800 venison fillet or loin
N 4 blast chilled red shrimp
N 1 lime
N 4 black kale leaves
Thyme to taste
Cervia salt to taste
Extra virgin olive oil to taste

For thyme crumble
G 100 butter
G 100 flour
G 100 brown sugar

Kcal 703*

*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 60 Kg and an average male weight of 80 Kg.

Preparation

Mix all the ingredients of the crumble and let the dough rest in the refrigerator. Place the crumble in a baking sheet lined with parchment paper and bake at 120° C (248°F) for 10’. Let it cool, then crumble it and form a small rectangle.
Emulsify the olive oil with the salt, lime juice and zest.
Wash the black kale leaves, dry them and cook them, preferably in ventilated mode, in a preheated oven at 150° C (302 °F) for 15’.
Cut the venison into thin slices, spread them in a baking dish and season with a little salt and oil.
Rinse the shrimp under running water, peel off the head and remove the shell. Cut them into cubes.
Then place the slices of meat on top of the crumble forming a “diplomatic”, close with the dried black kale leaf and the red shrimp cubes, then season with oil emulsion, lime and thyme.

“AS A DIPLOMATIC” RAW VENISON, SHRIMPS AND LIME

Ingredients

Preparation

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