Lombo de veado, couve roxa estufada com especiarias ... - Sogrape
Lombo de veado, couve roxa estufada com especiarias ... - Sogrape
Lombo de veado, couve roxa estufada com especiarias ... - Sogrape
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<strong>Lombo</strong> <strong>de</strong> <strong>veado</strong>, <strong>couve</strong> <strong>roxa</strong> <strong>estufada</strong> <strong>com</strong><br />
<strong>especiarias</strong>, puré <strong>de</strong> castanhas<br />
Ingredientes<br />
4 bifes do lombo <strong>de</strong> <strong>veado</strong><br />
250 g <strong>de</strong> <strong>couve</strong> <strong>roxa</strong><br />
120 g <strong>de</strong> cebola<br />
1 pau <strong>de</strong> canela<br />
Sal q.b.<br />
2 bagos <strong>de</strong> zimbro<br />
1 grão <strong>de</strong> pimenta da Jamaica<br />
Vinagre <strong>de</strong> mel q.b.<br />
300 g <strong>de</strong> castanhas<br />
1 dl <strong>de</strong> leite<br />
1 dl <strong>de</strong> caldo <strong>de</strong> galinha<br />
Azeite q.b.<br />
30 g <strong>de</strong> manteiga<br />
Anis estrelado q.b.<br />
Óleo <strong>de</strong> grainha <strong>de</strong> uva q.b.<br />
60M 4PAX Dificulda<strong>de</strong><br />
Preparao<br />
1 Corte a <strong>couve</strong> em juliana e <strong>de</strong>ixe estufar em manteiga, juntamente <strong>com</strong> as <strong>especiarias</strong> e o vinagre <strong>de</strong> mel (20% <strong>de</strong><br />
mel, 80% vinagre). No fim da cozedura, corriga os temperos <strong>com</strong> sal e pimenta.<br />
2 Salteie as castanhas, sem pele, num fio <strong>de</strong> azeite bem quente. Junte o caldo <strong>de</strong> galinha, o leite e a manteiga, <strong>de</strong>ixe<br />
cozer até se <strong>com</strong>eçarem a <strong>de</strong>sfazer. Escorra e triture até obter um puré bem cremoso. Leve <strong>de</strong> novo ao lume e<br />
tempere <strong>com</strong> sal, pimenta e o anis estrelado em pó.<br />
3 Tempere o <strong>veado</strong> <strong>com</strong> sal e pimenta e salteie num fio <strong>de</strong> óleo <strong>de</strong> grainha <strong>de</strong> uva. A carne <strong>de</strong>verá ficar rosada no<br />
interior. Sirva o <strong>veado</strong> juntamente <strong>com</strong> a <strong>couve</strong> e o puré <strong>de</strong> castanhas.<br />
info@sograpevinhos.<strong>com</strong> | www.sograpevinhos.<strong>com</strong><br />
Copyright 2014 <strong>Sogrape</strong> Vinhos, S.A.<br />
Seja responsável. Beba <strong>com</strong> mo<strong>de</strong>ração.
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Seja responsável. Beba <strong>com</strong> mo<strong>de</strong>ração.<br />
info@sograpevinhos.<strong>com</strong> | www.sograpevinhos.<strong>com</strong><br />
Copyright 2014 <strong>Sogrape</strong> Vinhos, S.A.
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