600 g of venison (pheasant or moleskin) choose a cut as if it were a large steak
4 artichokes
100 g of lean prosciutto
2 eggs
2 tablespoons of grated Parmesan cheese
Olive oil
Butter
Salt and 1/2 lemon
600 g of venison (pheasant or moleskin) choose a cut as if it were a large steak
4 artichokes
100 g of lean prosciutto
2 eggs
2 tablespoons of grated Parmesan cheese
Olive oil
Butter
Salt and 1/2 lemon
Make an omelette with eggs, Parmesan, a pinch of salt, and let it cool
Next, prepare the artichokes, clean them keeping only the fleshy part, soak them in water with some lemon juice to prevent them from becoming dark
Leave them in that water for 15 minutes
Cut them into thin strips and sauté them in a little butter with olive oil and a pinch of salt
Remove any excess fat from the meat and beat it well, stretching it out
Place the prosciutto slices over the meat, covering it completely
Arrange the artichokes in a layer on top of the prosciutto and finally place the omelette over the artichokes
Wrap everything up and with a long needle and strong thread sew the meat ends shut to form a tight roll
Glaze the roast in a pan with a little olive oil and butter, well hot
Turn it on all sides and season it at the same time
Let it cook until golden brown and then reduce heat and continue cooking for an hour in a covered pan
After cooked and cooled, cut into slices and arrange on a platter, placing vegetables like potatoes, turnips or carrots cooked and seasoned with mayonnaise in the middle
