Capriolo alla Valdostana

Ingredients

• 500g (1.1 lb) venison loin 500g (1.1 lb) venison loin
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (7 oz) fontina cheese, sliced 200g (7 oz) fontina cheese, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the red wine, minced garlic, rosemary, thyme, salt, and pepper. Place the venison loin in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 4 hours or overnight.
2. 2.
   Preheat the oven to 180°C (350°F).
3. 3.
   Remove the venison from the marinade and pat it dry with paper towels. Season with salt and pepper.
4. 4.
   Heat olive oil in a skillet over medium-high heat. Sear the venison on all sides until browned, about 2 minutes per side.
5. 5.
   Transfer the seared venison to a baking dish and top it with the sliced fontina cheese.
6. 6.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden.
7. 7.
   Remove from the oven and let it rest for a few minutes before slicing.
8. 8.
   Serve the Capriolo alla Valdostana hot, accompanied by your favorite side dishes.

Treat your ingredients with care...

• Venison — Ensure the venison loin is properly marinated to tenderize the meat and infuse it with flavor.
• Fontina cheese — Use high-quality fontina cheese for the best melting and flavor results.

Tips & Tricks

• For a more intense flavor, marinate the venison overnight.
• If you can't find venison, you can substitute it with beef tenderloin.
• Serve the Capriolo alla Valdostana with roasted potatoes or creamy polenta for a complete meal.
• Make sure to let the dish rest before slicing to allow the juices to redistribute.
• If fontina cheese is not available, you can use Gruyère or Emmental as alternatives.

Serving advice

Serve the Capriolo alla Valdostana as the centerpiece of a special dinner. Slice the venison and arrange it on individual plates, ensuring each portion has a generous amount of melted fontina cheese on top. Garnish with fresh herbs like rosemary or thyme for an added touch of elegance.

Presentation advice

To present the Capriolo alla Valdostana beautifully, place the sliced venison on a bed of creamy polenta or roasted potatoes. Drizzle the dish with a reduction of the marinade for an extra burst of flavor. Add a sprig of fresh rosemary or thyme as a garnish to enhance the visual appeal.