Venison medallions with cannellini beans and fresh peas
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
- 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.
Wine CouplingMuschèn 2014 Selvagrossa Marche IGT