VENISON LOIN WITH ZABAGLIONE AND CRUNCHY SPINACH

Preparation	1h 45'
Difficulty	Medium
Game	Roe deer
Calories	400 - 500
Activity	Running M 38', F 53'
People	4
Wine pairing	Montefalco DOC

Ingredients

G 400 venison loin
G 50 butter
G 50 grated parmesan cheese
G 400 fresh leaf spinach
mL 100 fresh cream
mL 100 white wine
N 5 sage leaves
N 3 egg yolks
N 1 sprig of rosemary
N 1 clove of garlic
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 424*

*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

Season the loin, previously cured of all the ribs and skin, with rosemary, sage, garlic and put in a vacuum bag with white wine, oil, condition at 99%. Cook at 56° C (133° F) for 60’.
Clean the previously washed spinach by removing the stem, sauté in a hot pan adding salt and butter.
Place the egg yolks in a bowl, place in a bain-marie, beat with parmesan cheese, cream, salt, and pepper.
Remove the meat from the vacuum bag and drain it.
Roast the loin on all sides in a non-sticky pan and season with salt and pepper.
Arrange the escalope loin on a serving dish, accompanied with hot cheese zabaglione and crispy spinach.

VENISON LOIN WITH ZABAGLIONE AND CRUNCHY SPINACH

Ingredients

Preparation

Other dishes from Roe deer