Venison loin with mustard
Instructions
Outline: harnessing the loin with Bacon and tie it with the Twine.
Cut everything to form four medallions which pass in the flour.
After they made Brown in hot oil Cook in the oven for 7 minutes.
Wet with wine and mix with the game Fund.
Sprinkle the dish with fresh thyme and season with salt.
Service: breadcrumb mostarda and heat it, placing it on a plate.
Form a bed of spinach that have the Medallion.
Pour over the sauce.
Ingredients and dosing for 4 persons
- 600 g of venison loin
- 120 g of salted lard
- 30 g of flour
- 50 g of olive oil
- 5 g of salt
- 2 g of pepper
- 50 g of mustard syrup
- 100 g of chianti wine
- 100 g of game fund (see recipe)
- 5 g of fresh thyme
- For the contour:
- 300 g of mostarda di cremona with whole fruit
- 400 g of spinach in butter