Venison loin with asparagus salad

Chef

Preparation	1h
Difficulty	Easy
Game	Deer
Calories	500 - 600
Activity	M 51’, F 71’
People	4
Wine pairing	Barbera d'Asti DOCG

Ingredients

G 750 venison tenderloin cut into 4 pieces (185gr each approx.)
N 4 eggs
N 28 asparagus
G 30 ghee
1 tbsp salt
2 tsp sugar
G 100 butter
N 1 lemon
G 200 salad
Lemon juice to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 569*

*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.

Asparagus salad is extremely delicious and really quick to prepare. By varying the ingredients, you can have a simple lunch salad or a fine dining starter dish. In this recipe, we focus on the asparagus, so start the preparations by boiling the eggs.

Preparation

Boild the eggs, pill them, and cut them into 4 pieces.
Wash and cut the salad.
Add 1 tbsp of salt, 2 tsp of sugar, and a bit of lemon juice to 1 l of water. Cook asparagus for 5-7’. Drain, peel some ghee, and a drop of the lemon juice.
Grill the meat, cut it into suitable pieces.
Serve the salad with eggs, asparagus, meat seasoned with oil, salt and pepper.

Venison loin with asparagus salad

Ingredients

Preparation

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