PARTNERS
Sautéed artichokes with venison tenderloin and ham
Ingredients
G 800 venison tenderloin
N 8 raw ham slices
N 1 glass of white wine
N 4 artichokes
G 200 breadcrumbs
G 40 lard
N 1 yellow pepper
N 1 head of garlic
Water to taste
Salt and pepper to taste
Parsley to taste
Lemon zest to taste
Rosemary to taste
Extra virgin olive oil to taste
Preparation
- Heat the oil with the garlic. Add the pepper cut into cubes, salt and pepper.
- Blend the pepper with a minipimer and set aside.
- Chop the parsley, add the lard, the breadcrumbs, the lemon zest, salt and pepper.
- Clean the artichokes, plunge them in the boiling water and fill them with the aromatic bread. Bake in oven at 160° for 10′.
- Fill the tenderloin with the ham and the chopped rosemary, season with salt and pepper and tie the meat with the string.
- Cook the meat in a non- stick frying pan over high heat, add the white wine, cover and cook for 10′ more. Add some water little by little.
- Uncover, reduce the sauce, season with salt and cut the tenderloin into thin slices.
- Serve the medallions accompanied by the pepper sauce and the stuffed artichokes.
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ChefRoberto Dormicchi
Wine CouplingFortecole 2013 Tenuta Santi Giacomo e Filippo
Other Info Kcal 700* *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.
