Deer carpaccio with cauliflower couscous

Preparation	< 30'
Difficulty	Easy
Game	Fallow deer
Calories	100 - 300
Activity	Running F 13’, M 9’
People	4
Wine pairing	Vino Sauvignon Zuc di Volpe Pasini Az. Agricola Volpe Pasini

Ingredients

G 400 thin slices of deer fillet
G 200 cauliflower
G 50 celery
N 1 clove of garlic
juice of half a lime
salt and pepper to taste
extra virgin olive oil to taste
ginger to taste

Kcal 109*

*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.

Preparation

Pound the slices of meat until they are thin enough then remove all the fat and nerves. Lay the carpaccio slices on a large serving dish.
Prepare a marinade in a bowl with half a glass of extra virgin olive oil, half a lime juice, salt, pepper and 2 ginger cubes.
Let the sauce macerate for 10′ in the refrigerator then filter.
Drizzle the sauce over Carpaccio and let rest for some minutes before serving.
Wash the cauliflower, blend it in the mixer to crumble the flowers and cook in boiling salted water for 1′.
Drain the cauliflower and allow to cool. Season with garlic without the core, salt, pepper and extra virgin olive oil.
Once the celery is cleaned, remove all fibrous parts with a potato peeler and cut it into julienne.
Put the celery strips in iced water, drain and dry well before serving.
Serve the deer carpaccio with the cauliflower couscous and the crunchy celery.

Deer carpaccio with cauliflower couscous

Ingredients

Preparation

Other dishes from Fallow deer