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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
 
Recipe from Oberraut in Ameto/Brunico

Venison carpaccio with dried fruit on crunchy salad

Dried fruit and more: an unusual carpaccio
INGREDIENTS FOR 4 PEOPLE

Venison carpaccio

320 g venison or rump fillet
30 g dried fruits (dried South Tyrolean apple rings and South Tyrolean pears)
50 g nuts (walnuts, hazelnuts and almonds)

Vinaigrette
½ shallot, fine chopped and braised
2 dsp raspberry vinegar
1 dsp apple vinegar
1 dsp meat stock
2 dsp walnut oil
2 dsp safflower oil
2 dsp olive oil
Salt and pepper

Other
Seasonal salads, washed and plucked
Salt and pepper
4 dsp olive oil
Juice of ¼ lemon
Parmesan, grated
PREPARATION
Cut the venison fillet into slices, place between two layers of cling film and carefully pound with a tenderizer until thin. Cut the dried fruits into cubes. Briefly roast the nuts in a pan and allow to cool. Mix together all the ingredients for the vinaigrette. Mix the salad, dried fruit and nuts with the vinaigrette and place in the center of each plate. Mix the olive oil and lemon juice; season with salt and pepper. Coat the meat in this mixture and place on the salad. Garnish with parmesan.
 
Recipe from Oberraut in Ameto/Brunico
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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