Roe deer carpaccio

Ingredients

For the carpaccio

G 200 roe deer rack

G 200 roe deer brown stock

G 100 sugar

G 20 salt

For the marinade

G 50 Barbera

G 10 vermouth

G 25 vinegar

For the dried spices

Mix of spices, herbs, and peppers to taste

Rue

This dish provides approximately 700–800 kcal, which corresponds to about 35 minutes of running at 8 km/h for a man and 45 minutes for a woman.

Slice the venison into pieces approximately 0.5 cm thick. Marinate the meat for 2 hours with salt, sugar, and venison demi-glace to enhance its flavor.
Dehydrate the slices for 6 hours at 35°C. The meat should not dry out completely but should develop a more concentrated and tender texture.
Combine all the liquids and mix thoroughly until smooth. Let the mixture rest for 12 hours to allow the flavors to fully develop.
Clean the rue by removing any unusable parts and set it aside. Prepare a custom blend of spices, peppers, and aromatic herbs according to your preference.
Finely chop the spice rub and dehydrate it at 45°C until dry and fragrant.
Arrange the carpaccio slices neatly on the plate. Sprinkle with the dried spice blend and garnish with the rue.
Finish the dish by gently pouring the marinade dressing over the carpaccio.