PARTNERS
VENISON FILLET WITH ASPARAGUS PURÉE
Ingredients
G 500 venison fillet
G 500 asparagus
G 70 thin slices of speck
G 50 butter
Dl 1 white wine
G 200 vegetable broth
G 20 flour
A sprig of sage
A sprig of rosemary
N 1 clove of garlic
Salt to taste
Black pepper to taste
Preparation
- Stuck the fillet with rosemary, sage and garlic.
- Wrap the fillet with the slices of speck and tie with a string.
- Pan fry the fillet with half butter, add white wine and simmer until evaporated.
- Clean the asparagus, cut them into slices and add to the meat. Add broth.
- Remove the meat. Prepare a roux with butter and flour, add to the sauce and season with salt and pepper.
- Blend all using a minipimer.
- Cut the fillet into slices, arrange on a serving dish accompanied with asparagus purée.
Other
ChefRoberto Dormicchi
Wine CouplingAlto Adige Lagrein DOC
Other Info Kcal 335* *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 60Kg and an average male weight of 80 Kg.
