ROE DEER VENISON TARTARE SUMMER PARMIGIANA

Preparation	60’
Difficulty	Easy
Game	Roe deer
Calories	500 - 600
Activity	Running M 50', F 69'
People	4
Wine pairing	Lacryma Christi del Vesuvio Rosso DOC

Ingredients

G 600 roe venison loin
N 2 buffalo mozzarella balls, approximately G 100 each
G 300 eggplant
G 400 plum tomatoes
N 1 lemon
mL 20 vegetable stock
N 4 fresh basil leaves
Oregano to taste
Extra virgin olive oil to taste
Salt and pepper to taste

Kcal 551*

*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

Cut the eggplant into roughly 1 cm cubes, place evenly on parchment paper on a baking tray, season with plenty of oil, salt, freshly ground pepper and oregano and add to the vegetable stock. Put in a conventional oven at 180° C (356° F) for 30’ and then leave to stand for a further 10’.
Clean the loin of any stringy fibres and chop with a knife to form a tartare. Season with oil, salt, pepper and a grating of lemon zest.
Cube the plum tomatoes, season with extra virgin olive oil and freshly ground pepper.
Drain the buffalo mozzarella balls, cut in half across the width and use a cooking ring to make 4 discs. Dry the off the mozzarella on kitchen towel.
Using the cooking ring, dish out first the mozzarella, then the venison tartare, the diced eggplant and the plum tomatoes. Top off with a basil leaf and a drizzle of extra virgin olive oil.

ROE DEER VENISON TARTARE SUMMER PARMIGIANA

Ingredients

Preparation

Other dishes from Roe deer