PARTNERS
VENISON LOIN MEDALLIONS ON RED CABBAGE CREMA
Ingredients
G 600 venison loin
G 300 thinly sliced guanciale
G 200 red cabbage
N 1 medium-sized potato
mL 50 vegetable stock
N 1 shallot
Extra virgin olive oil to taste
Pepper, coarse and table salt to taste
Preparation
- Clean the venison loin, wrap it with the guanciale and enclose the meat in cling film, so that the guanciale stays on well. Leave to rest in the fridge for 10’.
- To a frying pan add the oil and fry together the shallots and the remaining guanciale, cut into strips. Once browned, add the red cabbage that you have washed and cut into roughly 1 cm pieces. Add the peeled, diced potato. Add the vegetable stock, stopping it cooking after 10-15’. Should it dry out too much, add water so that the mixture remains soft.
- Blend the mixture to obtain a creamy consistency, before adding oil and seasoning with salt and pepper.
- Take out the meat, remove the cling film and cook in a pan, with oil and coarse salt, for 5’ each side on high heat. The guanciale should become crispy with the venison staying pink in the middle.
- Cut the loin into medallions about 3 cm high, place the cabbage crema in the serving dish and put the meat on top. Finish with a drizzle of oil and a pinch of salt.
Other
ChefIris Rossi
Wine CouplingMontepulciano d’Abruzzo Colline Terama DOCG
Other Info Kcal 809* *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.
