VENISON FILLET WITH CARBONARA SAUCE

Chef

Preparation	30'
Difficulty	Medium
Game	Deer
Calories	300 - 400
Activity	Running M 31', F 43'
People	4
Wine pairing	Montefalco Sagrantino DOCG

Ingredients

N 4 slices of venison fillet (100g each)
N 2 egg yolks
G 50 slices of cheek lard (guanciale)
G 50 grated Pecorino cheese
String
Black pepper to taste
Salt to taste
Extra virgin olive oil to taste

Kcal 341*

*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

Tie the fillet of venison with the string.
Sear the medallion in a non-stick frying pan on each side. Set the meat aside.
In a double boiler, whip the egg yolks with the Pecorino, a pinch of salt and pepper.
Cook the slices of cheek lard in the microwave to get them crispy.
Arrange the asparagus on a serving dish, add the fillet and spoon the carbonara sauce on top. Garnish with the crispy slices of lard.

VENISON FILLET WITH CARBONARA SAUCE

Ingredients

Preparation

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