Morels and venison

Chef

Preparation	1h 15'
Difficulty	Medium
Game	Deer
Calories	400 - 500
Activity	M 41’ , F 57’
People	4
Wine pairing	Friuli Chardonnay DOC

Ingredients

For the filling:
G 150 venison liver
G 150 venison meat
G 30 amaretti cookies
G 50 bitter liqueur
N 1 clove garlic
Fresh thyme to taste
Bay leaves to taste
For the morels:
N 12 large morels
N 1 clove garlic
N 1 bunch parsley
G 20 butter
G 50 white wine
For the bay leaf oil:
G 30 bay leaves
G 90 vegetable oil
For the Grilled Crayfish Sauce:
G 200 crayfish
N 2 green onions
G 50 bitter liqueur
Water to taste

Kcal 452*

*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

Clean the morels using a brush and remove the stems. Sauté the garlic with oil in a saucepan, add the morel stems and parsley, and deglaze with white wine. Cook for 15–20 minutes, then remove the garlic and parsley and blend the stems into a cream.
Stuff the morels with the filling, sear them, and cook them over hot coals, basting with butter or infused oil.
Prepare the filling by heating oil with garlic, thyme, and bay leaf in a saucepan. Add the chopped liver and venison meat, season with salt and pepper, and sear well.
Add the crumbled amaretti, deglaze with bitter liqueur, add water, and cook for 20–25 minutes. Blend into a pâté.
Blend the bay leaves with oil, heat the mixture to 90°C (194°F), and strain it.
Sear the crayfish over hot coals.
In a saucepan, sweat the spring onions and add the crayfish. Deglaze with bitter liqueur. Cover with water and slowly reduce by 50%. Blend and strain the mixture. Continue reducing until you obtain a sauce.
Plate by placing the crayfish sauce, the mushroom cream, and the bay leaf oil at the center, and arrange 3 stuffed, grilled morels on top.

Morels and venison

Ingredients

Preparation

Other dishes from Deer