Venison fillet with spech
Preparation 15 min, cooking 15 min, Easy difficulty
4 venison fillets of about 150 g each, 150 g speck, salt and pepper. For the marinade: 1 glass of extra virgin olive oil, 1 sprig of thyme, 1 sprig of rosemary, 4-5 sage leaves, 1 clove of garlic.
Marinate the venison fillets in a container with the oil, thyme, rosemary, sage and garlic for about half an hour.
After this time, drain the fillets from the oil, brown them in a pan over medium heat, then season with salt and pepper and place them in the oven at 180 ° C for 5-6 minutes; then leave them in the oven for about ten minutes.
Meanwhile, cut the speck into strips, brown in the remaining oil of the marinade and drain. Serve the fillets garnishing them with crispy speck.