Ingredients
Classic and Rustic Capriolo, pear and apricot mustard, currants, pistachios
Preparation/Instructions
Divide the Roe Deer into 6 wedges and place them on wooden board, in a radial pattern. Garnish every wedge with a tea spoon of pear mustard and a pistachio, a tea spoon of apricot mustard and one currant. Match this with a glass of Prosecco and party is served!
