Carrot cream and roasted venison

Preparation	30'
Difficulty	Medium
Game	Deer
Calories	300 - 400
Activity	Running F 46’, M 33’
People	4
Wine pairing	Marche IGT Valturio 2010 Az. Valturio

Ingredients

G 400 venison fillet
G 50 butter
G 50 shallot
G 200 carrots
G 100 broth
Herbs to taste (marjoram, thyme, sage)
Salt, pepper and extra virgin oil to taste

Kcal 370*

*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.

Preparation

Tie the venison fillet with a string, sear in a non-stick frying pan with extra virgin olive oil and herbs.
Bake at 180° for 15′.
Remove the string after cooking and divide into three parts.
In a small pot sauté the chopped shallot with butter, add the carrots cut into rounds, some broth and let cook for 10′. Blend with a minipimmer, season with salt.
Spoon the carrot cream onto a serving plate, add the Venison fillet and serve.

Carrot cream and roasted venison

Ingredients

Preparation

Other dishes from Deer