02 Mar VENISON TENDERLOIN, MADEIRA WINE AND BLACK TRUFFLE PERIGORD
Weekend Special: March 3 – 5, 2017
InspirationWhen spring approaches, it is a good time for hunting and the kitchen takes advantage of the prize. In our case, the target is deer that are known for their habit of carefully selecting their food: shoots, leaves, grasses and fruits that are easy for them to digest. This selective eating process produces a tender and flavorful meat, delicious on the plate with the right combination of ingredients.
This is the reason why Luisa Silvia will share her personal recipe with her guests this weekend.
Venison tenderloin marinated with spiced herbs and red wine, oven roasted to medium rare along with Madeira wine and black Perigord truffles. Served with pears and caramelized white figs, crispy red onions and roasted potatoes.