Forest Carpaccio from Val di Non.

Preparation	55'
Difficulty	Medium
Game	Roe deer
Calories	400 - 500
Activity	M 90 ; F 110
People	4
Wine pairing	Pinot Nero dell’Alto Adige

Ingredients

500 g roe deer loin
1 large pomegranate
1 grapefruit
1 green apple
100 ml whole milk
½ lemon
100 ml seed oil
Xanthan gum, as needed
Basil, as needed
Extra-virgin olive oil, as needed
Salt, as needed

Kcal 1800*

*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

Juice the grapefruit, strain it through a fine-mesh sieve and weigh it. I recommend using xanthan gum, as among common hydrocolloids it activates without heating and does not alter the final flavor. Weigh 3% (by weight) of xanthan gum relative to the grapefruit juice, add it to the liquid, and blend with an immersion blender until thick and smooth. Transfer to a squeeze bottle.
Cut the pomegranate in half, extract the juice with a citrus juicer, strain it, weigh it, then add 3% xanthan gum. Blend and pour into another squeeze bottle.
Pour the milk into a sufficiently tall plastic cup, add the basil (adjust the amount to taste; for example, I used about 6 large leaves), and blend until no basil particles remain.
Add, in this order, a bit of lemon juice and the seed oil, then emulsify with the immersion blender until you obtain a “mayonnaise-like” texture. (Note: don’t worry if it’s not bright green — it will be underneath the carpaccio slices when plating.)
Peel the apple and cut it into very thin slices (1–2 mm). Reduce their size if needed to make plating easier.
Decide how many slices of roe deer carpaccio you want to plate and create the same number of basil-mayo spots, distributed casually.
Trim any fibrous parts from the roe deer loin and slice it as thinly as possible. Place the slices over the basil mayonnaise spots.
Add the apple slices, covering the largest empty spaces.
Using both squeeze bottles (grapefruit and pomegranate), create small dots around the plate.

Forest Carpaccio from Val di Non.

Ingredients

Preparation

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