PARTNERS
VENISON FILLET WITH CARBONARA SAUCE
Ingredients
N 4 slices of venison fillet (100g each)
N 2 egg yolks
G 50 slices of cheek lard (guanciale)
G 50 grated Pecorino cheese
String
Black pepper to taste
Salt to taste
Extra virgin olive oil to taste
Preparation
- Tie the fillet of venison with the string.
- Sear the medallion in a non-stick frying pan on each side. Set the meat aside.
- In a double boiler, whip the egg yolks with the Pecorino, a pinch of salt and pepper.
- Cook the slices of cheek lard in the microwave to get them crispy.
- Arrange the asparagus on a serving dish, add the fillet and spoon the carbonara sauce on top. Garnish with the crispy slices of lard.
Other
Wine CouplingMontefalco Sagrantino DOCG
Other Info Kcal 341* *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.
