Venison Tartare with Pomegranate and Taralli

Preparation	15'
Difficulty	Easy
Game	Roe deer
Calories	300 - 400
Activity	M 32’, F 44’
People	4
Wine pairing	Cerasuolo d’Abruzzo DOC

Ingredients

600 g venison loin
1 pomegranate
8 olive oil taralli
Chives, to taste
Extra virgin olive oil, to taste
Salt and freshly ground pepper, to taste

Kcal 354*

*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

Start by cleaning the venison loin thoroughly, removing any excess fat or sinew. Then, finely dice the meat by hand until it reaches a tartare-like texture.
Next, cut the pomegranate in half. Using a juicer or spoon, extract the juice from the seeds.
In a mixing bowl, combine the diced venison with the fresh pomegranate juice, finely chopped chives, and freshly ground salt and pepper. Mix well to allow the flavors to blend, then let the mixture rest for about 10’ to absorb the seasoning.
For plating, use a round mold to shape the tartare into a neat form. Gently press the meat into the mold on a plate to create a compact base.
Separately, coarsely crumble the taralli crackers. Sprinkle these crumbles over the tartare to add crunch to the dish. Finally, drizzle with a bit of extra virgin olive oil for a glossy finish and rich flavor.
Serve immediately, accompanied by a few extra taralli crumbles and, if desired, an extra sprinkle of fresh ground pepper.

Venison Tartare with Pomegranate and Taralli

Ingredients

Preparation

Other dishes from Roe deer