INGREDIENTS
600 gr venison fillet
300 gr rice noodles
45 gr sliced savoy cabbage
10 jackdaws
10 cherry tomatoes
8 asparagus
½ silver onion
½ fennel
salt and pepper to taste
to taste extra virgin olive oil
For the dressing
2 limes (juice)
15 gr sugar
15 gr chopped red chilli
45 ml fish sauce
15 ml rice vinegar
15 ml soy sauce
20 ml sesame oil
5 drops of Worcester sauce
1 minced clove of garlic
PREPARATION
Mix the lime juice, fish sauce, rice vinegar, soy sauce, sesame oil, Worcester sauce, garlic, sugar and chilli and let it sit for a while. Boil the rice noodles according to the instructions on the package. Cut the vegetables into strips or to the desired size. Mix the vegetables with the dressing. Salt and pepper the meat. Cook in a pan with a drizzle of oil up to an internal temperature of 48 ° and let the meat rest for about 5-10 '. It should reach a temperature of about 55 ° (average). Mix the sauce with the noodles and place them on a plate. Cover the noodles with the previously cut meat.
WINE PAIRING
Dogliani DOCG
Kcal 510 *
* For each hour of running at medium-low speed (8Km / h) the AVERAGE calorie consumption is 8Kcal * (per) kg * (per) h (height) we consider an average female weight of 60 kg and an average male weight 80 kg.