Zucchini with venison under sauce of blueberries, mint and Borodinsky bread
4 servings
40 minutes
This recipe presents a wonderful combination of Russian culinary traditions and modern gastronomy. Tender venison infused with the aroma of spices is wrapped in a juicy zucchini that retains all its natural juiciness. A special note is added to the dish by a sauce made from blueberries, mint, and Borodinsky bread — it combines sweet and sour tones with a hint of spice, creating an unforgettable taste. This dish is perfect for an exquisite dinner, especially in the autumn or winter season when one craves warming and rich flavors. It embodies the harmony of nature: forest berries, fresh herbs, and game. Every detail of the recipe emphasizes the balance of flavors, creating an elegant dish that will adorn any festive table.
1
Prepare the minced meat. Grind the meat through a medium grinder attachment. Add salt and pepper. Mix and beat the mince until homogeneous. Add spinach leaves.
- Venison: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Fresh spinach leaves: 20 g
2
Cut off the ends of the zucchini. Carefully scoop out the inside with a knife without cutting through, keeping the zucchini intact. Stuff with filling.
- Zucchini: 1 piece
3
Line a baking tray with parchment, place the zucchini, and bake in the oven at 160 degrees for 25 minutes.
4
While the zucchini is baking, prepare the sauce. Cut the bread crust into small cubes and toast them in a dry pan until they become croutons.
- Borodino rye bread: 50 g
5
Add fresh blueberries to the bread in the pan, stir everything and heat until the berries release their juice. Turn off the heat. Mix so that the toast turns a nice blueberry color. Chop mint leaves and add to the blueberry croutons. The sauce is ready.
- Blueberry: 50 g
- Mint leaves: 15 g
6
Cut the zucchini into large slices. Serve with sauce.
