Venison carpaccio with fennel and orange salad

Preparation	< 30'
Difficulty	Easy
Game	Fallow deer
Calories	100 - 300
Activity	Running F 20’, M 15'
People	4
Wine pairing	vino Brut Metodo Classico-Garofoli

Ingredients

G 320 venison fillet
G 120 orange juice
G 120 peeled orange cut into wedges
G 120 fennel
N 1 clove of garlic
Rosemary flowers
Table salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Rosemary to taste

Kcal 161*

*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 60Kg and an average male weight of 80 Kg.

Preparation

Place the venison fillet in a vacuum bag, add orange juice, the rosemary and the clove of garlic cut in half without core. Achieve 99.9% vacuum for 5′. Otherwise if you haven’t a vacuum machine, you can always ask your butcher to do it for you or you can use the traditional method of marinating; pour the meat with juice in a bowl, cover and let rest for at least 1 hour.
Open the vacuum bag, wash the meat under cold running water, dry with linen cloth or paper towel.
Slice the meat into 12 medallions and pound the meat between two sheets of cling film until very thin.
Cut the fennel with a slicer machine and preserve it in cold water.
Prepare a salad with orange wedges and fennels, season with oil salt and pepper and arrange on a serving dish.
Lay the slices of meat, garnish with rosemary flowers and season with salt, pepper and extra virgin olive oil.

Venison carpaccio with fennel and orange salad

Ingredients

Preparation

Other dishes from Fallow deer