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Home Game Recipes Roe deer recipes

Franchi Food Academy recipes: grilled venison loin with pappa al pomodoro

A new and special recipe from the Franchi Food Academy that perfectly matches game meat with traditional dishes

Simone Ricci di Simone Ricci
February 3 2023
in Roe deer recipes
Reading time: 1 reading time
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A mouth-watering dish

A new and special recipe from the Franchi Food Academy which perfectly combines game meat with traditional dishes: the final result is sensational!

500 g roe deer loin
300 g Tuscan peeled tomatoes
200 g of stale Tuscan homemade bread
100 g Florentine rib tomatoes
1 clove of garlic from the Val di Chiana
basil to taste
to taste mixed vegetables for vegetable broth
EVO oil to taste, salt and pepper

How to prepare the recipe

Season the loin with oil, salt and pepper and leave to infuse for 10'. Sear the meat on the embers, not too aggressive, being careful not to burn it (about 50°). Remove it and leave it to rest on a grill, to allow the meat to drain. To prepare the pappa al pomodoro, make a vegetable broth that will be used to wet the bread, bringing the vegetables to the boil in water for 30'. Brown the garlic in a large pan with a drizzle of oil and basil, dip the peeled tomatoes and cook for 10', add the homemade bread cut into coarse pieces.

Other precautions

Wet continuously with the broth, until the bread melts in the tomato and is well blended. Season with salt and oil. Compose the dish, with the help of a steel ring. Arrange the tomato puree on a serving plate, then the venison loin cut into slices, finally the ribbed tomato cut into thin slices, garnish with an emulsion of oil, salt and pepper. This dish, created by chef Stefano Marinucci, goes perfectly with Morellino di Scansano.

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Simone Ricci

Simone Ricci

Journalist. Born in Rome in 1982. Many passions, including that of hunting, matured thanks to the holidays in the Umbrian-Marchigiano Apennines and the tales of local hunters. He dedicated part of his studies to agriculture, the environment and the territory.

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Franchi Food Academy: Venison tomahawk with florets salad

di Simone Ricci
January 28 2023
0
Franchi Food Academy: Venison tomahawk with florets salad

The ingredients 8 roe deer ribs 1 Romanesco broccoli 1 orange cauliflower to taste Anchovy sauce to taste Pink pepper to taste Rosemary and thyme to taste Fine salt to taste EVO oil Preparation Prepare a mixture of herbs and pepper...

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Tyrolean roe deer: a recipe with an irresistible flavor

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The typical recipes of each area or town are always appreciated for their simplicity and strong and tasty flavors. An interesting and timeless example is that of the Tyrolean roe deer, a preparation linked to the traditions of Northern Italy ...

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Saccottini with crepes, ricotta and venison bites

di Frances Baranello
November 10, 2019
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roe deer saccottini

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Game recipes: Roe deer tartare with mustard

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May 19, 2019
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Roe deer is part of furred game and is characterized by a very dark meat with a well-defined taste. Although the meat of these animals is not very common, it has a very delicious taste. To further enhance ...

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Gnocchi with pumpkin and white roe deer ragout: a delicate but tasty first course

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Gnocchi with roe deer a simple and tasty first course Gnocchi are very popular in the kitchen, they are part of the tradition of various countries around the world. Food with ancient origins has notable differences in shape and ingredients based on the area of ​​...

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Roe deer stuffed with artichokes

di Adelmo Giacomini
August 18 2016
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Roe deer stuffed with artichokes

Ingredients: Stuffed venison with artichokes Recipe - Stuffed venison with artichokes: Ingredients for 4 people 1 shoulder or leg of venison; 3/4 artichokes depends on the size; 1 clove of garlic; Extra virgin olive oil; jowls; dry white wine to taste; salt and ...

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Veneta-style venison salmì

di Bullfight
December 23 2009
0

Veneta-style venison in salmì Preparation: 35min. Cooking: 1 hour 40 min. Difficulty: Medium 1 Kg. Roe deer; 2 l of red wine; 300 gr. red vinegar; 1 onion; 1 carrot; 1 stalk of celery; 1 sprig of parsley; 1 bay leaf; 3 ...

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Roe deer cutlets in a pan Preparation 30min. cooking 30min, Easy difficulty. 4 venison ribs of 200 g each, 100 g of fresh mushrooms, 20 g of flour (about 1 tablespoon), 100 g of liquid cream, 60 g of butter, some berries ...

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Venison ribs with velvety sauce

di Pierfilippo melons
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Venison ribs with velvety sauce Preparation 10min, cooking 10min, difficulty Easy 8 venison ribs, 8 slices of sandwich bread, 1 glass of liquid cream, 1 small glass of brandy, 80 g of butter, salt and pepper. sharp engrave ...

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Venison ribs with red currant sauce

di Pierfilippo melons
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Venison ribs with red currant sauce Preparation 20min, cooking 15min, medium difficulty 8 venison ribs, 1 lemon, 1 bunch of parsley, 3 tablespoons of breadcrumbs, 8 tablespoons of extra virgin olive oil, salt and pepper. For the sauce: 1 kg of ...

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Caccia Passione Srl
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    • Tales of the Hunt
    • Digiscoping
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Caccia Passione Srl
via Camillo Golgi nr. 1, post code 20090 Opera (MI) ITALY
CF and VAT number 08016350962
Newspaper registered at the Court of Milan nr. 17 of 20.01.2012 - ROC registration nr. 22180
Fully paid-up share capital € 10000
Chief Executive Officer Pierfilippo Meloni

Contact: [email protected]

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