Roasted venison nut
Preparation 20 min, cooking 1 hour 40 min, difficulty Easy
1 kg of venison, 200 g of onions, 30 g of butter, 4 tablespoons of extra virgin olive oil, salt and white pepper
Sprinkle the venison with salt and pepper. Heat the oil in a large pan and brown the piece of meat; when it is golden brown, put it in the oven at 180 ° and cook for about an hour and a half, adding the onions after the first 5 minutes, peeled and diced.
When the onions are colored, pour a little water, adding more from time to time, so that the cooking juices never dry completely.
When cooked, wrap the meat in aluminum foil and let it rest for 5-10 minutes
In the meantime, pass the cooking juices through a sieve, put it back in the pan and bring it to a boil, adding the butter and adjusting salt and pepper. Remove the aluminum foil, slice the walnut and serve with the prepared sauce.