Venison tataki with crispy spinach

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Venison tataki with crispy spinach2020-05-08T13:32:27+02:00

Venison tataki with crispy spinach

  • CourseSecond Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300
  • ActivityRunning M 32’ F 44’
  • Persons4


G 400 venison loin

G 40 black truffle

G 400 fresh spinach

G 40 butter

G 40 flour

G 400 vegetable broth

G 20 breadcrumbs

EVO oil to taste

Salt and pepper to taste

Bicarbonate to taste


  • Clean the spinach, remove the stalks and wash the leaves with water and bicarbonate.
  • Blanch the spinach in a frying-pan for few seconds, season with salt, set aside.
  • Make a roux with butter and flour, add vegetable broth and make the sauce thicken, season with salt.
  • Add half of the spinach to the roux and mix using an immersion blender.
  • Cut the venison loin (2 cm), tie the meat with cooking twine, sear the meat on both sides in a non-stick pan, add salt and pepper, leave to stand for about 1 minute and cover the meat with tinfoil.
  • Stir-fry the spinach with butter in a non-stik pan for few seconds, add salt.
  • Make a line of melted butter on serving dish using a pastry brush, sprinkle with breadcrumbs and remove the not needed.
  • Spread the spinach cream with a spoon, the crispy spinach and the venison loin.
  • Sprinkle with black truffle.

Video Gallery



Wine CouplingRosso Conero Riserva DOCG

Other Info

Kcal 350*

*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.