El Jerez va con todo: Amontillado Urium con… Canguro


Carne de Ganguro con Amontillado Urium. Chef Iñaki Larrainzar.

La carne de canguro es considerada una de las más sanas por su bajo contenido en grasa (un 2% frente al 12% de la carne de vacuno) y por su alto contenido en hierro y zinc.    Su sabor recuerda a la ternera o buey, pero más fuerte, intenso y con cierto regusto a carne de caza.  Al ser una carne muy magra lo ideal es cocinarla poco.  Resulta muy suave y sabrosa y armoniza de maravilla con una copa de Amontillado de Bodegas Urium.

Kangaroo meat with Urium Amontillado Sherry. Chef: Iñaki Larrainzar.

Kangaroo meat is considered to be a healthy option because of its low fat content (2 percent compared to 12 percent in beef) and because of its high content of iron and zinc.  Its taste is similar to beef or ox, but it is stronger and more intense, reminiscent of the taste of game meat.  Since kangaroo meat does not contain much fat, it is recommended too not overcook it.  The result is a very tender and savory dish.  We recommend pairing it with an Amontillado Sherry from the Urium Winery.

Categories: Aventuras enogastronómicas / Enogastronomical adventures, Sherry and Food, Sherry ExplorersTags: , , , , , ,

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