Crispy bruschetta with Roe deer and game broth

INGREDIENTS

Bruschetta:

• Ciabatta
• Hard cheese

For the meat mass:

• 500 g minced Roe deer
• 2 cloves of garlic
• 2 medium onions
• 100 g sour cream
• 20 g flour
• Salt
• Pepper
• Oil

For the game broth:

• 1.5 l of game broth
• 1 medium carrot
• Oil
• Peppercorns
• Bay leaves
• Dill
• Salt

PRODUCTION PROCESS

Preparation of meat mass:

• Add chopped onions and garlic to the heated oil and fry until softened.
• Add the chopped Roe deer, sprinkle with salt and pepper, and simmer until the meat is cooked.
• Add sour cream, flour and mix well until the mixture is smooth.

Preparing the bruschetta:

• Cut the ciabatta bread into slices and toast it in the oven.
• Spread the prepared meat mixture on toasted ciabatta and sprinkle with grated hard cheese.
• Bake in an oven preheated to 210 °C for 3–4 minutes, until the cheese melts and is lightly browned.

Preparing the game broth:

• Add dill, peppercorns, bay leaves, and salt to the game broth.
• Fry the chopped carrot in a pan with a drizzle of oil and add to the broth.
• Bring to a boil.

DELIVERY

Bruschetta can be served as a separate appetizer or in combination with hot game broth.