Venison medallions with cannellini beans and fresh peas

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Venison medallions with cannellini beans and fresh peas2020-05-29T14:47:00+02:00

Venison medallions with cannellini beans and fresh peas

  • CourseSecond Course
  • Preparation45'
  • Difficultymedium
  • Selvagginadeer
  • Calories100 - 300
  • ActivityRun F 34’ M 24’
  • Persons4

Ingredients

N 8 venison tenderloin medallions

G 100 pre-cooked cannellini beans

G 100 fresh peas

G 100 misticanza (mixed salad)

Table salt and pepper to taste

Extra virgin olive oil to taste

Preparation

  • Clean the medallions, removing all fat and nerves, sear them on both sides. Season with salt and pepper.
  • Add the cannellini beans and the fresh peas, previously plunged into boiling salted water.
  • Cook for the required time. Arrange the meat with the vegetables on a serving dish, garnish with mixed salad and season with salt and extra virgin olive oil.

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Chef

Wine CouplingMuschèn 2014 Selvagrossa Marche IGT