Slow-Cooked Fallow Deer Tongue, Pumpkin and Champignon Mushrooms with Charcoal Aroma.

Preparation	12h 30'
Difficulty	Medium
Game	Deer
Calories	400 - 500
Activity	M 35 ; F 45
People	2
Wine pairing	Cerasuolo d’Abruzzo

Ingredients

1 fallow deer tongue (yearling) – approx. 150 g
200 g pumpkin
200 g champignon mushrooms
Half corn cob
1 onion
Extra virgin olive oil
Salt and black pepper
Butter
Rosemary and mixed herbs
White wine (as needed)

Kcal 820*

*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

Clean the tongue and place it in a vacuum-sealed bag with salt, pepper, herbs (rosemary, bay leaf, juniper or herbs of your choice), olive oil and white wine.
Place the vacuum bag in a water bath and cook using a sous-vide circulator at 82°C (180°F) for 12 hours. Once cooked, remove the tongue while still warm and peel off the outer skin, which will come away easily. Set aside.
Heat a drizzle of olive oil in a small saucepan, add half an onion sliced thinly and sweat gently. Add the pumpkin cut into cubes, cover with 150 ml of water, season with salt and pepper, and cook until soft.
Meanwhile, heat a drizzle of olive oil in a pan with a garlic clove. Add the half corn cob and the champignon mushrooms cut in half, along with a knob of butter. Sauté until golden.
Blend the pumpkin with an immersion blender until smooth and velvety.
Slice the tongue and sauté briefly in a pan with butter and rosemary. Using a tabletop smoker, smoke the meat and vegetables to give a charcoal aroma.
Spread the pumpkin cream on the plate, arrange the mushrooms, corn and tongue on top, and finish with a reduction made from the meat cooking juices.

Slow-Cooked Fallow Deer Tongue, Pumpkin and Champignon Mushrooms with Charcoal Aroma.

Ingredients

Preparation

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