Dried venison carpaccio with plums

Dried venison carpaccio with plums

Total: 25 Min. | Active: 25 Min.
lactose-free, gluten-free
Nutritional value / person: 177 kcal
, Fat: 9 g
, Carbohydrate: 9 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Plum sauce

150 g plums, diced
2 tbsp white balsamic vinegar
2 tbsp olive oil
1 tbsp water
½ tbsp liquid honey
¼ tsp salt
a little pepper

Carpaccio

100 g dried venison
150 g plums, sliced
30 g Sbrinz, shaved
25 g rocket
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How it's done

Plum sauce

Place the plums, vinegar, oil, water and honey in a pan, bring to the boil. Cover and simmer for approx. 3 mins., season and leave to cool.

Carpaccio

Place the meat on a platter. Top with the plums, cheese and rocket, drizzle with the plum sauce.

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