Venison ham, Jerusalem artichoke and chanterelles crumble

Chef

Preparation	2h
Difficulty	Medium
Game	Fallow deer
Calories	400 - 500
Activity	M 39’ F 54’
People	4
Wine pairing	Colli Berici Cabernet Sauvignon DOC

Ingredients

G 900 venison scamona
G 70 salt
G 30 sugar
Pepper to taste
Red wine to taste

For the crumble
G 50 chanterelles
G 100 “00” flour
G 70 butter
G 30 sugar
Extra virgin olive oil to taste
Salt and Timut pepper to taste

For Jerusalem artichoke cream
G 50 Jerusalem artichokes
mL 20 cream
mL 50 milk
G 70 mountain herbs
Honey to taste
Balsamic vinegar to taste

Kcal 433*

*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

Add salt and sugar and season the scamona, also adding the pink pepper. Wrap it with the film and let it rest in the fridge for 48 h.
Remove the meat from the fridge, remove the film and rinse with red wine.
You can freeze the meat to make it easier to cut.
Clean the mushrooms, cook them in a pan with a drizzle of oil and season with salt and Timut pepper. Blend with the cutter.
Cut the butter with a knife and put it in a bowl, add flour, a pinch of salt, sugar and blended mushrooms. Work the mixture until you get a crumbly dough.
Add the flour, salt and sugar and work very, very fast until you get a sandy mixture. Bake at 175° C (347 °F) for 8’.
Clean and cut the Jerusalem artichokes and cook them in milk and cream. Blend everything by adjusting with salt and pepper.
Wash the mountain herbs, seasoned with balsamic vinaigrettes and honey.
Cut the thin meat into carpaccio and place it on the plate, add the Jerusalem artichoke cream, mountain herbs and crumble.

Venison ham, Jerusalem artichoke and chanterelles crumble

Ingredients

Preparation

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