Venison Carpaccio

Preparation	30'
Difficulty	Easy
Game	Roe deer
Calories	700 - 800
Activity	M: 35'; W: 45'
People	4
Wine pairing	Alta Langa DOCG

Ingredients

For the carpaccio

200 g roe deer saddle (carré)

200 g brown veal/venison stock

100 g sugar

20 g salt

For the marinade liquid

50 g Barbera wine

10 g vermouth

25 g vinegar

For the dried spices

Mix of preferred spices, herbs, and peppers

Rue herb

Kcal 760*

*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

For the carpaccio
Slice the roe deer into 0.5 cm thick slices.
Marinate for 2 hours with salt, sugar, and brown stock.
Dehydrate the meat at 35°C for 6 hours until completely dried but with a new texture.
For the marinade
Mix all liquids together and let rest for 12 hours.
For the dried spices
Clean the rue herb and set aside.
Prepare your preferred spice, herb, and pepper mix.
Grind the mix and dehydrate at 45°C.
Plating
Arrange the carpaccio slices on the plate, sprinkle with dried spices, add the rue, and finish with the marinade liquid.

Venison Carpaccio

Ingredients

Preparation

Other dishes from Roe deer