Venison fillet with artichoke, redcurrant reduction and vegetables

Preparation	50'
Difficulty	Medium
Game	Deer
Calories	600 - 700
Activity	M 60 ; F 70
People	4
Wine pairing	Pinot Nero dell’Alto Adige

Ingredients

1 venison fillet (haunch)
1 artichoke with stem
2 medium potatoes
1 broccolini
Half a lemon
80–100 g redcurrants
4–5 spinach leaves
Salt to taste
Black pepper to taste
20 g butter
2 sprigs of rosemary
3–4 sage leaves
3–4 bay leaves
Extra virgin olive oil to taste
500 ml water

Kcal 630*

*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 60 Kg and an average male weight of 80 Kg.

Preparation

Clean the artichoke, keeping the stem, and place it in a saucepan filled with water, adding salt and half a lemon. Bring to a boil and cook until tender, together with the broccolini
Peel the potatoes, cut them into pieces and cook them in a saucepan with olive oil, butter and rosemary
Pat the venison dry, then season with salt and pepper
Heat olive oil and butter in a pan, then add the venison fillet, sage, bay leaves and rosemary
Sear the fillet over medium-high heat on all sides until nicely browned (2–3 minutes per side, depending on thickness and desired doneness).
Remove the fillet from the pan and let it rest.
In the same pan, using the cooking juices, add the redcurrants and let them reduce slightly, then add balsamic vinegar.
Slice the fillet. Arrange the halved artichoke with its stem, broccolini, potatoes and lightly blanched spinach on the plate.
Place the venison on top and spoon over the redcurrant reduction.

Venison fillet with artichoke, redcurrant reduction and vegetables

Ingredients

Preparation

Other dishes from Deer