Deer khash with chickpeas and tendon chips
Ingredients
Servings 1- broth - 200 g
- boiled venison - 60 g
- chickpeas - 40 g
- cilantro - 5 g
- shallot garlic - 15 g
- watercress salad - 3g
- beef hooves - 1 kg
- water - 2 liters
- venison - 500 g
- onion - 150 g
- carrots - 150 g
- garlic - 10 g
- salt - 20 g
- soda - 3 g
Cooking
Step 1
Boil beef hoof broth (1 liter of water). Boil venison by adding carrots, onions, garlic and salt (10 g).
Step 2
Soak chickpeas in water for 4 hours at a ratio of chickpeas to water of 1 to 4. Cook chickpeas for 30-40 minutes. until cooked, adding salt (10 g) and soda.
Step 3
Add venison and chickpeas to hot beef broth. Garnish with leek rings and lettuce.