Venison with Herbs and Truffle
Cut the venison tenderloin into small medallions, coat with the herb and truffle mixture, and pan-fry.
Ingredients
Venison loin (cut into 12 small rounds)
1
Flat-leaf parsley (chopped)
25 g
Truffle (chopped)
12 g
Egg yolk (beaten)
1
Butter (for frying)
to taste
Instructions
1
Prepare the herb and truffle mixture
Mix the flat-leaf parsley with the chopped truffle. Add a pinch of water and salt to the egg yolk and whisk.
2
Prepare the venison
Cut the venison loin into 12 small rounds. Gently flatten and brush both sides with the beaten egg yolk.
3
Coat the venison
Coat both sides of the venison slices with the herb and truffle mixture. Refrigerate.
4
Pan-fry
Pan-fry in hot butter to the desired doneness.
