Deer's neck with tomato sauce
Instructions
Roll out on the work surface the boneless meat, spalmatela with mustard, then sprinkle with the salt.
Season meat with black pepper, freshly ground, powdered ginger and finely chopped shallots.
Finally spread on steak the basil leaves and roll it up tightly.
Tie the roll with kitchen twine, forming many windings at a distance of about 2 cm from each other.
Place the roll in a baking dish and passed in the oven (200 degrees), leaving the meat Cook for about half an hour, and brushing occasionally with melted butter.
After this time, wrap the roll in a sheet of aluminum foil and let rest in the oven off for 20 minutes.
Prepare the sauce: fry the garlic and onion in a saucepan with the olive oil, moderate heat for 5 minutes.
Add the salt needed.
chopped herbs and tomatoes, deprived of skin and seeds and cut into cubes.
Let flavour all together for 10 minutes, then serve with sliced meat and potatoes baked in foil.
Ingredients and dosing for 2 persons
- 700 g of neck boneless venison
- 1 tablespoon of mustard
- Salt
- White pepper
- 1/2 teaspoon of ginger powder
- 1 tablespoon of chopped scallions
- 6 leaves of basil
- 60 g of butter
- For the sauce:
- 1 clove of chopped garlic
- 1 chopped onion
- 4 tablespoons of olive oil
- Salt
- 1 tablespoon of chopped herbs
- 400 g of tomatoes