Deer khash with chickpeas and tendon chips

Name: Deer khash with chickpeas and tendon chips
Total time: 1 h
Yield: 1
Ingredients: 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

Cookinero 12 Nov 2022

15730

How to cook Deer khash with chickpeas and tendon chips

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.

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