4 slices of well-high venison fillet (1,5 cm)
1 spoonful of extra virgin olive oil “laghi Lombardi-Sebino D.O.P.”
Thyme
120 g of strachitunt D.O.P.
½ glass of milk
1 dl of “Terre del Coleoni D.O.C. moscato passito” raisin Muscat wine
This dish is prepared with two classical products from Bergamo mountains: venison and strachitunt cheese. The filled gets macerated and slowly cooked. Meanwhile, a piece of cheese gets melted in milk. Finally the two ingredients get together, for the pleasure of our palate.
Marinate the fillet in oil, thyme and pepper for about one hour in a fresh place. Cook it in a pan and cover it if it’s necessary, add salt.
Prepare a raisin wine Muscat reduction (two spoonfuls)
Melt the strachitunt D.O.P. cheese in lukewarm milk.
Serve the well-cooked fillet topped by the sauce and the wine sauce on the side.
This dish is prepared with two classical products from Bergamo mountains: venison and strachitunt cheese. The filled gets macerated and slowly cooked. Meanwhile, a piece of cheese gets melted in milk. Finally the two ingredients get together, for the pleasure of our palate.
Marinate the fillet in oil, thyme and pepper for about one hour in a fresh place. Cook it in a pan and cover it if it’s necessary, add salt.
Prepare a raisin wine Muscat reduction (two spoonfuls)
Melt the strachitunt D.O.P. cheese in lukewarm milk.
Serve the well-cooked fillet topped by the sauce and the wine sauce on the side.
