VENISON FILLET EN CROUTE

Preparation	40'
Difficulty	Medium
Game	Deer, Deer
Calories	600 - 700
Activity	Running F 77’, M 56’
People	4
Wine pairing	Ghemme DOCG

Ingredients

G 600 venison fillet
N 4 medallions (g. 150 each)
G 100 smoky bacon slices
G 200 puff pastry
N 1 yolk
G 60 mustard
G 50 red wine
G 200 spinach
G 100 potatoes
G 300 vegetable broth
G 100 leek
G 20 butter
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste

621 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.

Preparation

Pan sear the fillet in a non-stick frying pan 2′ on each side, add salt and pepper. Add the wine and simmer until evaporated.
Spread the mustard over each fillet and roll them into the smoky bacon. Wrap each fillet in the puff pastry and bake in oven for 15′.
Cut the peeled potatoes into cubes, once cooked in broth , add spinach, the butter and the chopped wilted leek.
Blend all using a minipimer to obtain a spinach purée, add salt to taste.
For the puree in a serving dish and arrange the fillet en croute.

VENISON FILLET EN CROUTE

Ingredients

Preparation

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