Scalloped roe deer loin in red wine

Type of recipe: Main courses

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Preparation method:

Choose the central lean part of the loin with the bone, removing it in a single piece. Cut into 2cm-thick slices and toss in the flour. In a pan large enough to comfortably hold all the slices, melt a little butter without allowing it to brown and add the meat. After a few minutes, when the slices of meat are ready on one side, turn them and cook for another few minutes. Season with salt and add the wine, turn up the heat and allow the sauce to thicken. Cover the pan. Plate up the slices of meat and drizzle over the cooking sauce from the pan. When in season, garnish the dish with fine shavings of truffle.

Preparation method:

Choose the central lean part of the loin with the bone, removing it in a single piece. Cut into 2cm-thick slices and toss in the flour. In a pan large enough to comfortably hold all the slices, melt a little butter without allowing it to brown and add the meat. After a few minutes, when the slices of meat are ready on one side, turn them and cook for another few minutes. Season with salt and add the wine, turn up the heat and allow the sauce to thicken. Cover the pan. Plate up the slices of meat and drizzle over the cooking sauce from the pan. When in season, garnish the dish with fine shavings of truffle.