John Myers
Contents
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Ingredients
For the venison fillet with scallop:
- 1 kg Venison veal fillet
- 5 Pc. Scallops
- Venison Seasoning
- Salt
- Oil
- Butter
For the spinach gnocchi:
- 6 Pc. Floury potatoes
- 50 g Butter
- 100 g Flour
- 2 tbsp Semolina
- 1 Pc. Egg yolk
- 1 pinch Salt
- 100 g Creamed spinach
- 125 g Spinach leaves
- Freshly grated nutmeg
For the red wine sauce:
- 375 ml Red wine
- 50 g Butter
- 3 tbsp Cornstarch
- 3 tbsp Monin Cherry Syrup
- 1 shot Port wine
For the radicchio Trevisiano with burratina
- 1 Pc. Radicchio Trevisiano
- Oil
- Burratina
- Salt
Instructions
Venison veal fillet with scallop
- Remove the silver skin from the meat and season with game spices. Then fry for about 3-5 minutes on each side and season with salt. Then put in the oven at 100 degrees for 20-30 minutes. Fry the scallops in butter for 2-3 minutes and season with salt.
Spinach Gnocchi
- Peel and cook the potatoes. Press the boiled potato through a potato press, add butter, salt, semolina, flour, creamed spinach and nutmeg. Knead the dough well until it sets. Then roll out and cut into small dumplings. Press the joints into the gnocchi in boiling, salted water and cook for about 5 minutes. Then strain the gnocchi. Blanch the spinach leaves in the hot water of the gnocchis. Fry the gnocchi and spinach leaves in butter and season with salt and pepper.
Red wine sauce:
- Bring red wine to the boil and reduce to half. Add the syrup, butter, port and cornstarch and stir patiently.
Radicchio Trevisiano with burratina
- Fry the radicchio in oil and drizzle with plum balsamic vinegar. Place the burratina on the already hot radicchio and fry briefly until the cheese has melted a little.
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 15.4gProtein: 2.6gFat: 0.2g
