VENISON TONGUE AND BRESAOLA

Preparation	15'
Difficulty	Medium
Game	Deer
Calories	300 - 400
Activity	M 25’ F 35’
People	4
Wine pairing	Chardonnay Jura

Ingredients

G 900 venison tongue

For the green sauce
G 120 parsley
G 80 crumbs stale bread
N 1 garlic clove
G 100 extra virgin olive oil
mL 30 vinegar
G 20 missoltino

For the Bresaola
N 2 radical bottom tongues
G 27 salt
Flavorings to taste

Kcal 340*

*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 bresaola, weigh the radical lower part of the two tongues, add the salt, the aromas, marinate for 24 hours in the refrigerator, let it age for 15 to 30 days and at the end of the season, sliced.
For the green sauce, soak the breadcrumbs in vinegar, whiten the parsley (with stem) 1’ in boiling water and stop cooking in water and ice. In a kitchen mixer, combine all the ingredients and blend until a smooth and homogeneous sauce is obtained.
Remove the tongues of the outer skin, season with oil and burnt on a burning embers.
Slice the cooked tongue with a knife, season with green sauce and serve with the tongue bresaola next to it.

VENISON TONGUE AND BRESAOLA

Ingredients

Preparation

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