Venison tataki with crispy spinach

Preparation	30'
Difficulty	Easy
Game	Deer
Calories	300 - 400
Activity	Running M 32’, F 44’
People	4
Wine pairing	Rosso Conero Riserva DOCG

Ingredients

G 400 venison loin
G 40 black truffle
G 400 fresh spinach
G 40 butter
G 40 flour
G 400 vegetable broth
G 20 breadcrumbs
Extra virgin olive oil to taste
Salt and pepper to taste
Bicarbonate to taste

Kcal 350*

*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

Clean the spinach, remove the stalks and wash the leaves with water and bicarbonate.
Blanch the spinach in a frying-pan for few seconds, season with salt, set aside.
Make a roux with butter and flour, add vegetable broth and make the sauce thicken, season with salt.
Add half of the spinach to the roux and mix using an immersion blender.
Cut the venison loin (2 cm), tie the meat with cooking twine, sear the meat on both sides in a non-stick pan, add salt and pepper, leave to stand for about 1′ and cover the meat with tinfoil.
Stir-fry the spinach with butter in a non-stik pan for few seconds, add salt.
Make a line of melted butter on serving dish using a pastry brush, sprinkle with breadcrumbs and remove the not needed.
Spread the spinach cream with a spoon, the crispy spinach and the venison loin.
Sprinkle with black truffle.

Venison tataki with crispy spinach

Ingredients

Preparation

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