With the arrival of the summer and especially the heat i Easter they become fast and light. Few of us want to cook and sauté for hours. The solution in this case are easy recipes and undemanding. Meat lovers, however, are not always willing to sacrifice the taste of meat game in favor of lighter dishes. Do not worry, the alternative suitable for all palates offers it to us Franchi Food Academy with a simple recipe, but with a strong flavor.
- deer rolls with pistachio grains they are an excellent appetizer, which if accompanied with a light side dish can become a substantial second. We just have to read the recipe and try our hand at one flow gourmet that will satisfy our taste buds.
Ingredients
400 gr thin slices of venison fillet
100 gr fresh cream
to taste marjoram
50 gr pureed pistachios
100 gr salad
to taste extra virgin olive oil
to taste fine salt and black pepper
Method
Take a bowl, pour the cream and add a pinch of sale, marjoram and pistachios previously chopped. Combine all the ingredients and whip the mixture until it is well blended.
On a cutting board arrange the slices of venison finely cut previously. Season them with salt and extra virgin olive oil. If you prefer you can also add a pinch of black pepper, to give more flavor to venison carpaccio. Once you have seasoned the slices and let the mixture rest, you can spread the cream of cream and pistachios.
Roll up the slices of venison and finish the ends of the roll with the leftover pistachios to add an extra note of crunchiness to the dish. You can decide to accompany the rolls with a side dish of salad. To make the taste intense, able to marry perfectly with venison, to be able to season it with citronette. The emulsion based on extra virgin olive oil, lemon juice, salt and pepper will give the second a touch of freshness perfect to accompany the strong flavor of the game.