Venison fillet with grilled pumpkin, porcini mushrooms and chestnut cream

Preparation	2h 15'
Difficulty	Medium
Game	Deer
Calories	700 - 800
Activity	M 70’ F 95’
People	4

Ingredients

G 800 venison fillet

For the pumpkin
G 300 mantovana pumpkin
G 5 salt
G 18 garlic
mL 35 extra virgin olive oil
black pepper to taste

For the chestnuts sauce
G 500 chestnuts
G 70 butter
G 8 salt
mL 225 cream

For porcini mushrooms
G 250 porcini mushrooms
G 10 parsley
mL 20 extra virgin olive oil
Salt to taste
Pepper to taste

Kcal 765*
*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

Cut the chestnuts longitudinally along the belly and boil them for 25′ in boiling water. Once cooked, peel.
In a saucepan melt the butter with the onion, previously chopped, and brown. Add the chestnuts, the salt, the pepper and cook for 5′. Then, add the cream and cook for another 10′. Blend everything to get a smooth and silky sauce.
Wash and cut with a mandolin or a slicer the Mantovana pumpkin into thin slices about 4 mm. Put the pumpkin in baking pan, season it and bake in preheated oven to 180° (356° F) for 7′.
Wash the porcini mushrooms with a slightly damp cloth and remove dirt in the stem. Cut them into large cubes about 3 cm and cook in a pan with oil. Add salt, pepper, parsley and remove from the heat.
Turn on the embers and cook the venison fillet (previously divided into portions of 200 G) about 3′ per side, then finish cooking in the oven at 200 ° (392 °F) for 5′.
Grill the pumpkin slices to give a smoky taste.
With the help of a spoon serve the chestnut sauce on the plate, the pumpkin, the porcini mushrooms and add to the center the venison fillet. Garnish it with the gravy obtained by the meat or a dribble of oil.

Venison fillet with grilled pumpkin, porcini mushrooms and chestnut cream

Ingredients

Preparation

Other dishes from Deer