Crispy rice and fallow deer

Preparation	2h
Difficulty	Easy
Game	Fallow deer
Calories	300 - 400
Activity	M 27’ F 37’
People	4
Wine pairing	Valle d’Aosta DOC Chardonnay Vendemmia tardiva

Ingredients

320 g deer fillet/loin
q.s. chili flakes
q.s. extra virgin olive oil
q.s. wild herbs

For the Crispy Rice
150 g rice
q.s. water
q.s. salt
q.s. seed oil

For the Oyster Emulsion
6 oysters
10 ml vinegar
q.s. extra virgin olive oil

Kcal 303*

*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

For the crispy rice, boil the rice in plenty of lightly salted water for 30 minutes.
Blend the drained rice to obtain a smooth cream, spread it in a thin layer on parchment paper, and let it dry.
Fry in hot oil to make puffed rice sheets.
For the carpaccio, trim the fillet or loin, lightly freeze it, and slice it thinly using a slicer.
Season with oil and chili flakes.
For the oyster emulsion, open the oysters and reserve their liquid. Blend the oysters with vinegar in a tall glass using an immersion blender.
Emulsify with olive oil until you achieve a creamy and glossy consistency.
Arrange the puffed rice sheets on a plate, place the carpaccio on top, and garnish with wild herbs dressed with vinegar and oil. Drizzle with the oyster emulsion.

Crispy rice and fallow deer

Ingredients

Preparation

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