This recipe I prepared for Christmas Eve, for my family and has been successful, I wanted to to shara with you….. the preparation needs a bit of time but it does not mean that is difficult to prepare.
Even now here in Europe to take advantage of the wild season because is ending and the prices are reasonable (not more expensive)
salt and pepper
jam with forest fruits
I used for the decoration some berrys fruits.
I cut ring-shaped both zucchini and putted some salt and and pepper(and garlic peper)
Done frying in a pan adherent slightly, cooked from both sides, and I have put at side(keeping warm You need later on)
The Venison fillet, dusted with flour, I added salt and black pepper(and garlic peper)
In the same pan you haved fried the zucchini, you wil fry now theVenisson filet with the addition of olive oil (extra virgin) cook to arrive to medium well.
simply for the sauce I used a tablespoon of jam with forest fruits, and two tablespoons of balsamic cream (logically per person), I warmed up to get a balance between the sweet of the jam, and the sour of balsamico,
Voila …. Now you can serve it as main dish
Picts made by FotoMaskaGrafia