Seared game with zucchine alla scapece and sheep’s milk yogurt

Preparation	45'
Difficulty	Easy
Game	Fallow deer
Calories	700 - 800
Activity	M 65’; F 90’
People	4
Wine pairing	Cirò DOC rosato

Ingredients

G 360 fallow deer fillet
N 6 medium Romanesco zucchini
N 7–8 mint leaves
ML 200 sunflower seed oil
N 3 tablespoons extra-virgin olive oil
G 6 salt
ML 100 white wine vinegar
N 1 Romanesco zucchini
N 3 mint leaves
ML 100 sheep’s milk yogurt
ML 20 extra-virgin olive oil
G 2 salt

*725 kcal

For each hour of running at a medium-low speed (8 km/h), the average calorie expenditure is 8 kcal × kg × h. To burn the 725 kcal contained in this recipe, an average of 90 minutes is required for a woman (average weight of 60 kg) and 65 minutes for a man (average weight of 80 kg).

Preparation

Wash the courgettes and cut them into slices. Fry them in sunflower oil at 180 °C until golden, then drain and blend with extra virgin olive oil, salt, and white wine vinegar until smooth and creamy.
Finely chop the mint and slice the Romanesco courgette very thinly. These raw slices will be used as a garnish.
Sear the venison fillet, brought to room temperature and lightly coated with extra virgin olive oil, in a very hot pan for about 1 minute 30 seconds per side for rare, or 2–2½ minutes per side for medium-rare. Let the meat rest for 2 minutes, then slice it diagonally.
Spread the courgette cream onto the plate, arrange the slices of venison on top, and finish with small dots of sheep’s milk yogurt. Garnish with the raw courgette slices seasoned with olive oil and salt, and the chopped mint. Serve immediately.

Seared game with zucchine alla scapece and sheep’s milk yogurt

Ingredients

Preparation

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