Venison tenderloin in storo flour pastry

Chef

Preparation	20'
Difficulty	Easy
Game	Fallow deer
Calories	700 - 800
Activity	Corsa F 95’, M 69’
People	4
Wine pairing	Lo Sparviere Brut Millesimato Cantine di Franciacorta

Ingredients

G 600 premium venison tenderloin
N 4 eggs
N 2 boiled potatoes
G 100 Trentingrana cheese
100 ml whole milk
G 300 Storo flour for breading
N 1 shallot
N 3 juniper berries ground powder
N 1 clove powder
salt to taste
chopped parsley to taste
peanut oil for frying as needed

Kcal 839*

*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

Mince the venison into a medium disc shapes, place it in a container, and little by little add all the ingredients but cornmeal and oil.
Mix everything for a few minutes until you get a smooth and soft dough; at this point prepare the spheres about 30g each.
Once all the balls are ready, slightly sticky, coat them with the Storo flour and press them lightly, as to have everything compact.
Heat the oil in a pan and fry for a minute on each side, in order to obtain a pink cooking at the heart to bring out the flavors and aromas of the dish.

Venison tenderloin in storo flour pastry

Ingredients

Preparation

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