Carrot cream and roasted venison

/Carrot cream and roasted venison
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Carrot cream and roasted venison

  • CourseSecond Course
  • Preparation30'
  • Difficultymedium
  • Calories300 - 400
  • ActivityRun F 46’ M 33’
  • Persons4

Ingredients

400gr Venison fillet

Herbs to taste (marjoram, thyme, sage)

Extra virgin olive oil

50gr butter

50gr  shallot

200gr  carrots

100gr broth

Salt and pepper

Preparation

  • Tie the venison fillet with a string, sear in a non-stick frying pan with extra virgin olive oil and herbs.
  • Bake at 180° for 15 minutes.
  • Remove the string after cooking and divide into three parts.
  • In a small pot sauté the chopped shallot with butter, add the carrots cut into rounds, some broth and let cook for 10 minutes. Blend with a minipimmer, season with salt.
  • Spoon the carrot cream onto a serving plate, add the Venison fillet and serve.

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Chef

Wine CouplingMarche IGT Valturio 2010 Az. Valturio