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Deer khash with chickpeas and tendon chips
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.
Ingredients
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