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

15770

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.

Your support is the fuel that keeps my creativity alive. If you enjoy my content, please consider buying me a coffee. Every cup counts — thank you for being amazing!