Venison, figs, and agretti

Preparation	30'
Difficulty	Medium
Game	Roe deer
Calories	400 - 500
Activity	M 41’, F 56’
People	4
Wine pairing	Freisa d’Asti DOC

Ingredients

For the roe deer:
G 480 roe deer
N 4 fig leaves
G 30 wild rhubarb root
G 300 vegetable oil
G 10 fig salt
G 10 mustard seeds
G 60 agretti (saltwort)
G 20 vinegar
G 100 extra virgin olive oil
Garlic to taste

For the fig leaf oil:
G 10 fig leaves
G 30 vegetable oil

For the fig sauce:
N 6 figs
EVO oil, salt, pepper, and chili pepper to taste

Kcal 450*

*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

Blend the vegetable oil with the rhubarb root, add the mustard seeds and fig salt. Submerge the roe deer meat in the mixture and let marinate for 48h.
Sear the roe deer over high heat without cooking it through. Blanch the fig leaves in boiling water for 4’. After searing, wrap the roe deer in the fig leaves and tie with kitchen string. Finish cooking over an open flame or grill.
Wash and trim the agretti, blanch in salted water, and store in olive oil with garlic. Just before serving, sear them briefly on the grill.
For the fig leaf oil, blend the fig leaves with vegetable oil, heat to 90°C, then strain.
For the fig sauce, cut the figs in half, season with olive oil, salt, pepper, and chili pepper. Grill over high heat, then blend and strain.
Arrange the grilled fig sauce, grilled agretti, and the roe deer wrapped in fig leaves on the plate.

Venison, figs, and agretti

Ingredients

Preparation

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