Venison tripe, snails and their caviar

Preparation	1h
Difficulty	Medium
Game	Deer
Calories	100 - 300
Activity	Running M 15'; F 19'
People	4
Wine pairing	Valtellina Superiore Sassella DOCG

Ingredients

G 160 pre-boiled venison tripe
G 100 purged and cooked snails
G 40 onion
G 40 carrot
G 40 celery
N 1 garlic clove
G 10 butter
Extra-virgin olive oil, to taste
G 160 tomato passata
ML 40 white wine
Salt, to taste
Black pepper, to taste
G 20 fresh parsley
ML 40 water
G 20 snail caviar

Kcal 155*

*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

Finely chop the onion, carrot and celery, then divide the mixture into two equal parts.
For the tripe heat a drizzle of extra-virgin olive oil in a saucepan, add half of the soffritto and the butter, and let it soften gently. Add the venison tripe, already cleaned, cut and boiled, season with salt and black pepper, deglaze with the white wine and allow it to evaporate. Add the tomato passata and continue cooking over low heat until the mixture is soft and well combined. At the end of cooking, incorporate a small amount of parsley sauce.
For the snails in a second pan, heat a drizzle of extra-virgin olive oil, add the remaining soffritto and the garlic clove, and let them soften gently. Then add the snails, season with salt and black pepper, deglaze with the white wine and allow it to evaporate. Add the tomato passata and continue cooking until the sauce is reduced and concentrated.
For the parsley sauce blend the fresh parsley with a little water and, if needed, a drizzle of oil, until you obtain a smooth, fluid sauce.
To plate spread the tripe sauce on the base of the plate, place a piece of venison tripe on top, and finish with the snails and their sauce. Garnish with finely chopped celery, snail caviar and a few drops of parsley sauce.

Venison tripe, snails and their caviar

Ingredients

Preparation

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