Pheasant tartare

Ingredients

G 100 pheasant

G 50 sugar

G 50 salt

Orange zest, to taste

G 100 tarragon

G 20 pine nuts

G 20 Parmigiano

Extra-virgin olive oil, to taste

Mixed seeds, to taste (flax, quinoa, sunflower, pumpkin, poppy, sesame)

G 30 pheasant brown stock

Pheasant garum, to taste

For every hour of running at a medium-low speed (8 km/h), the AVERAGE caloric expenditure is 8 kcal per kg per hour.

*Assuming an average female weight of 60 kg and an average male weight of 80 kg.

For the pheasant trim the pheasant breasts, then cure them for 6 hours in an equal mixture of salt and sugar, flavoured with orange zest. Once the curing time has elapsed, rinse the breasts and pat them dry carefully, then finely chop them by hand to make a tartare.
Meanwhile, prepare a tarragon pesto in a mortar with the pine nuts, Parmigiano and extra-virgin olive oil, working the ingredients until smooth and evenly combined.
For the sauce bring the pheasant brown stock to the boil, then add the pheasant garum. If necessary, adjust the acidity to achieve a more balanced flavour.
To plate arrange the mixed seeds on the plate, place the pheasant tartare on top, finish with the tarragon pesto and complete with the warm sauce.