Venison loin with asparagus salad
- CourseSecond Course
- Preparation1h
- Difficultyeasy
- Gamedeer
- Calories500 - 600
- ActivityM 51’, F 71’
- Persons4
Ingredients
G 750 venison tenderloin cut into 4 pieces (185gr each approx.)
N 4 eggs
N 28 asparagus
G 30 ghee
1 tbsp salt
2 tsp sugar
G 100 butter
N 1 lemon
G 200 salad
Lemon juice to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation
- Boild the eggs, pill them, and cut them into 4 pieces.
- Wash and cut the salad.
- Add 1 tbsp of salt, 2 tsp of sugar, and a bit of lemon juice to 1 l of water. Cook asparagus for 5-7’. Drain, peel some ghee, and a drop of the lemon juice.
- Grill the meat, cut it into suitable pieces.
- Serve the salad with eggs, asparagus, meat seasoned with oil, salt and pepper.
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ChefJanne Halonen
Wine CouplingBarbera d'Asti DOCG
Other Info Kcal 569* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg. Asparagus salad is extremely delicious and really quick to prepare. By varying the ingredients, you can have a simple lunch salad or a fine dining starter dish. In this recipe, we focus on the asparagus, so start the preparations by boiling the eggs.
