VENISON FILLET WITH CARBONARA SAUCE

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VENISON FILLET WITH CARBONARA SAUCE2020-05-26T09:27:23+02:00

VENISON FILLET WITH CARBONARA SAUCE

  • CourseSecond Course
  • Difficultyeasy
  • Selvagginadeer
  • Calories100 - 300

Ingredients

  • N 4 slices of venison fillet (100g each)
  • N 2 egg yolks
  • G 50 slices of cheek lard (guanciale)
  • G 50 grated Pecorino cheese
  • String
  • Black pepper to taste
  • Salt to taste
  • Extra virgin olive oil to taste

Preparation

  • Tie the fillet of venison with the string.
  • Sear the medallion in a non-stick frying pan on each side. Set the meat aside.
  •  In a double boiler, whip the egg yolks with the Pecorino, a pinch of salt and pepper.
  • Cook the slices of cheek lard in the microwave to get them crispy.
  • Arrange the asparagus on a serving dish, add the fillet and spoon the carbonara sauce on top. Garnish with the crispy slices of lard.

Other

Other Info

Kcal 341*

*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.