Straccetti deer with rocket and walnuts
400gr thin slices of venison meat
100gr rocket salad
Extra virgin olive oil
White wine to taste
Salt and black pepper to taste
- Pound the slices of venison until very thin.
- Preheat a non-stick frying pan, add extra virgin olive oil, cook quickly the slices of meat adding some whine. Season with salt and pepper.
- Slice the meat into stripes of about 1 centimetre wide; season with rocket salad, walnuts, salt and extra virgin olive oil. Serve warm.
Wine CouplingFogliola 2015 Tenuta Santi Filippo e Giacomo