VENISON FILLET WITH ASPARAGUS PURÉE

Preparation	30'
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	Running F 41’, M 30’
People	4
Wine pairing	Alto Adige Lagrein DOC

Ingredients

G 500 venison fillet
G 500 asparagus
G 70 thin slices of speck
G 50 butter
Dl 1 white wine
G 200 vegetable broth
G 20 flour
A sprig of sage
A sprig of rosemary
N 1 clove of garlic
Salt to taste
Black pepper to taste

Kcal 335*

*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

Stuck the fillet with rosemary, sage and garlic.
Wrap the fillet with the slices of speck and tie with a string.
Pan fry the fillet with half butter, add white wine and simmer until evaporated.
Clean the asparagus, cut them into slices and add to the meat. Add broth.
Remove the meat. Prepare a roux with butter and flour, add to the sauce and season with salt and pepper.
Blend all using a minipimer.
Cut the fillet into slices, arrange on a serving dish accompanied with asparagus purée.

VENISON FILLET WITH ASPARAGUS PURÉE

Ingredients

Preparation

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