PARTNERS
Carrot cream and roasted venison
Ingredients
G 400 venison fillet
G 50 butter
G 50 shallot
G 200 carrots
G 100 broth
Herbs to taste (marjoram, thyme, sage)
Salt, pepper and extra virgin oil to taste
Preparation
- Tie the venison fillet with a string, sear in a non-stick frying pan with extra virgin olive oil and herbs.
- Bake at 180° for 15′.
- Remove the string after cooking and divide into three parts.
- In a small pot sauté the chopped shallot with butter, add the carrots cut into rounds, some broth and let cook for 10′. Blend with a minipimmer, season with salt.
- Spoon the carrot cream onto a serving plate, add the Venison fillet and serve.
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ChefRoberto Dormicchi
Wine CouplingMarche IGT Valturio 2010 Az. Valturio
Other Info Kcal 370* *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.
