Sautéed artichokes with venison tenderloin and ham

Preparation	35'
Difficulty	Medium
Game	Fallow deer
Calories	600 - 700
Activity	Running F 87’, M 63’
People	4
Wine pairing	Fortecole 2013 Tenuta Santi Giacomo e Filippo

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

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.

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.

Sautéed artichokes with venison tenderloin and ham

Ingredients

Preparation

Other dishes from Fallow deer