Venison Tenderloin in juice with honey and rosematy buds of lettuce and tomato cherrys
Ingredients for 4 people.
1 Venison Tenderloin.
1/3 l wine (we recommend wine drinkable, not of brick).
100 grams of honey from flowers.
Extra Virgin Olive Oil.
Clean the venison Tenderloin. Mix the wine with part of the honey and rosemary, and go through the mixer. Then dip the tenderloin to let it marinate for at least 12 hours. Divide the tenderloin in 4 servings and then browned the medallions of venison tenderloin in a frying pan with a little oil. Remove and reserve.
In the same pan, add a little honey and caramelizarla. Add a little of the wine of the mash and let it cook until it is a consistency of sauce.
Placed in the center of the dish the sauce on top of the fillet of venison. Napar with sauce that has been prepared with honey. Finally, decorate the plate with a few buds of lettuce and tomatoes cherrys sealed in the frying pan.