VENISON FILLET WITH ASPARAGUS PURÉE

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VENISON FILLET WITH ASPARAGUS PURÉE2020-05-26T13:28:18+02:00

VENISON FILLET WITH ASPARAGUS PURÉE

  • CourseSecond Course
  • Preparation30'
  • Difficultyeasy
  • Selvagginadeer
  • Calories300 - 400
  • ActivityF 41’ M 30’
  • Persons4

Ingredients

  • G 500 venison fillet
  • G 500 asparagus
  • G 70 thin slices of speck
  • G 50 butter
  • Dl 1 white wine
  • G 200 vegetable broth
  • G 20 flour
  • A sprig of sage
  • A sprig of rosemary
  • N 1 clove of garlic
  • Salt to taste
  • Black pepper to taste

Preparation

  • Stuck the fillet with rosemary, sage and garlic.
  • Wrap the fillet with the slices of speck and tie with a string.
  • Pan fry the fillet with half butter, add white wine and simmer until evaporated.
  • Clean the asparagus, cut them into slices and add to the meat. Add broth.
  • Remove the meat. Prepare a roux with  butter and flour, add to the sauce and season with salt and pepper.
  • Blend all using a minipimer.
  • Cut the fillet into slices, arrange on a serving dish accompanied with asparagus purée.

Other

Chef

Other Info

335 Kcal

*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.