The ingredients are not so easy to find, but hunting season has just started and it might be worthy to try.
The fillet is Venisson, the most tender part at the ribs.
There is not need of particulat skills, but surely there is need of time, as we are preparing game and the cooking is slow.
The other ingredients are:
- Pork fat net
- Pancetta
- Rosemary, sage, garlic, bay leaf
- 20 gr (1 tbs) extra virgin olive oil
- Salt and pepper
- a good glass of white wine
Make a lenghtwise cut in the fillet and “open” it halfway, without “un-rolling” it completely. Insert some slices of Pancetta. Then close it.
Optionally you can mince all the herbs – but the bay leaf – or tear them coarsely. Mix them with salt and pepper and spread the mixture on the fillet and wrap it with the pork fat net .
Place it in a pan – a not sticky pan is fine – where you had previously poured the olive oil.
Let it brown slowly, on a low heat, flipping it often, until it takes a nice color.
Pour the wine. Cover witrh the lid. Continue the cooking for one hour at least – and more – checking time by time. .
If you have a meat thermometer, check the tempoerature at “the heart” , that is inside the meat. When the temperature is around 62° c – 143 F – it is ready, tender and juicy.
Pellegrino cooked it. In the photo of the cover, the fillet is on cutting board at home.
Pellegrino is s happy in the wood as almost he blends in. Blackberries, wild asparagus, mushrooms, chestnuts, but also game. Pellegrino is able to pick fruits in every season. Not only fruits…