
Cured venison with celeriac and black truffe

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Cured venison is made from a whole loin. You'll find it in good ltalian delis, and they should slice it for you. lf the loin is small, you will need around thirty slices, if it is larger, use less. You only need half the head of celeriac for this recipe, so you can use the rest for another dish. The mayonnaise is a little sharper than usual in order to out through the richness of the venison. If you can't find fresh black truffles, make the dish without any truffle at all rather than using truffles from jars or truffle oil, which is usually chemioally flavored.
ingredients
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serves: 4
1/2 head of celeriac
1 teaspoon dry mustard
2 tablespoons white wine vinegar
2 tablespoons mayonnaise
3/4 ounce fresh black truffle (optional)
30 slices of cured venison
2 tablespoons extra virgin olive oil
salt
Nutrition Facts
Cured venison with celeriac and black truffe
Servings Per Recipe: 4
Amount per Serving
Calories: 188
- Total Fat: 12.3 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Cholesterol: 15.6 mg
- Sodium: 152 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.1 g
- Sugars: 1.5 g
- Protein: 11.3 g
preparation

comments
arlene
May 9, 2012