Fallow Deer with Radicchio and Persimmons

Preparation	35mn
Difficulty	Medium
Game	Fallow deer
Calories	700 - 800
Activity	M 35' ; W 45'
People	4
Wine pairing	Nebbiolo

Ingredients

For the fallow deer

G 400 fallow deer
Coarse salt
Garlic
Pan de Pis (bread crumbs)
Deer jus
Spice mix
Bay leaves
Thyme
Rosemary
N 4 whole olives

For the radicchio

N 4 radicchio heads
Orange

For the persimmon sauce

G 200 onions
G 200 tomatoes
KG 1 persimmons
Rosemary
Thyme

700 kcal*

For each hour of running at a moderate pace (8 km/h), the average energy expenditure is 8 kcal × body weight (kg) × hours. The calculation is based on an average body weight of 60 kg for women and 80 kg for men.

Preparation

Marrow and trim the venison, then blend the coarse salt, garlic, herbs and spice mix in a food processor.
Cure the venison in the salt mixture for 10 minutes, then remove it and sear it over the embers.
Flavour the sauce with pan de pis, pit the olives and char them over the embers.
Trim the radicchio, reserve 8 leaves and juice the remaining radicchio together with the orange.
Marinate the radicchio in the juice for 12 hours.
Char the onions, tomatoes and persimmons over the embers, then transfer everything to a saucepan and cover with plenty of water.
Once the liquid has reduced by 50%, strain it while pressing the solids well, then continue reducing until a glossy, thick sauce is obtained.
Arrange the seared venison, coated with the sauce, on the plate. Top with the charred olives, cover the venison with the marinated radicchio and finish by spooning the persimmon sauce around the dish.

Fallow Deer with Radicchio and Persimmons

Ingredients

Preparation

Other dishes from Fallow deer