Roe deer roll with fava beans and peas

Preparation	6h
Difficulty	Hard
Game	Roe deer
Calories	400 - 500
Activity	Running M 43’; F 59’
People	4
Wine pairing	Barolo DOCG

Ingredients

For the roll:
G 400 roe deer saddle
G 50 cured pork cheek (guanciale)
rosemary, to taste
thyme, to taste
salt and pepper, to taste
N 1 piece juniper berry

For the fava bean cream:
G 300 fresh fava beans
G 100 onion
G 100 potatoes
chili pepper, to taste
salt, to taste
vegetable broth, to taste
extra virgin olive oil, to taste

For the wine reduction:
roe deer carcasses
G 100 carrot
N 2 garlic cloves
L 1 dry red wine
extra virgin olive oil, to taste

For the finishing:
G 100 fresh fava beans
G 100 fresh peas
marjoram, to taste
extra virgin olive oil, to taste
salt, to taste

Kcal 475*

*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

For the roll debone the roe deer saddle, keeping the loin whole with its belly attached; reserve the bones.
Prepare a mince of guanciale, rosemary, thyme, and salt. Season the loin with this mixture, then roll the belly around it tightly. Tie securely and place inside a vacuum bag. Cook sous-vide at 70°C (158°F) for 4 h.
For the wine reduction brown the chopped bones in a stainless steel saucepan. Once well browned, add roughly chopped vegetables, pour in the red wine and 1 liter of water. Add spices and simmer to reduce for about 2 h.
Strain the mixture and keep the liquid, then reduce it again until it becomes smooth and glossy.
For the fava bean cream shell the fresh fava beans. Peel and julienne the onion and potatoes.In a saucepan with a drizzle of extra virgin olive oil, sweat the onion and potatoes for 10’ until soft and lightly golden. Add the fresh fava beans, season with salt, and cover with vegetable broth. Cook for another 10’.
Once the fava beans are cooked, blend everything with an immersion blender until you get a smooth, velvety cream.
For the finishing sear the roe deer roll on all sides in a non-stick pan until well browned. Let it rest for a few minutes before serving.
On the plate, spread a base of the fava bean cream, place a slice of the roe deer roll on top, and garnish with a salad of lightly blanched fresh fava beans and peas, dressed with olive oil, salt, and marjoram.

Roe deer roll with fava beans and peas

Ingredients

Preparation

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