Patagonia, Wednesday, May 22, 2013

				He made his first steps in cooking in the city of Neuquén, where his mother, Gloria Ocampo, had a career as a cook. In 1996, he cooked in public at the Cholila Restaurant, under the management of Francis Mallmann, with German Martitegui as head chef. Afterwards, he studied gastronomy at the Alicia Berger School of Cuisine. He was head chef at the Vizzio Restaurant in Buenos Aires. He was also a chef in Milion in the Federal District. For years, he has been contributing to and assisting in the development of tourist-gastronomical and catering projects. He has been Executive Chef at Paihuen since the winter in 1998. He is in charge of the gastronomical development of Caleuche -the resort restaurant- and of the Wine Bar. He has become a reference point in the Patagonian cuisine and, along with Paihuen, he has introduced regional cuisine in various restaurants all through the country: Novecento in Córdoba, Martínez and Cañitas in several opportunities, in Villa Hípica, in the San Isidro Boating Club and in Milion and in the Solans Hotels in Rosario. He has also visited several winemakers and hotels in Mendoza, such as the Internacional, Portal Suites and Park Suites Hotels. Paihuen Executive Chef
	For four people. 4 medallions (250grs. each). Garnish Mashed Potatoes (calculate one big potato per person). Butter as needed. Milk as needed. Nutmeg as needed. Salt and pepper as needed. Sauce 150cm³ venison broth reduction 150cm³ red wine reduction 50 gr. calafate pulp or 100 gr. calafate 50 gr. bittersweet chocolate For the Venison In a previously heated saucepan, sear each side of the medallions on a dash of olive oil for three minutes. Season them and put them in a 180º oven for five more minutes. For the Sauce Pour the wine and the broth in a small saucepan over medium fire and let it be reduced by half. Add the calafate and stir with a wooden spoon for five minutes.Then add the melted bittersweet chocolate. Add the pepper. Continue stirring with the wooden spoon for a couple of minutes and reserve. Assembling the Dish Put the mashed potatoes over the loin in the center of the dish and pour sauce on the sides. Decorate with a branch of rosemary over the mashed potatoes. The Deer Deer comes from Europe and it was introduced by Pedro Luro in the Province of La Pampa in 1900. By 1920, it was introduced in the area of Neuquén and Río Negro. Male deer have horns that are renovated every year. The females, seldom do. Its meat is very delicate, provided that it is a young specimen. In the event of coming across an older specimen, it will take longer to cook as it should be marinaded. The loin, the sirloin and the rear parts are the most used cuts, and the females meat is much better. Marination Spices, aromatic herbs, vinegar or wine are the protagonists. The meat will obtain natural flavors with the help of these elements, which will neutralize its strong smell and taste, thus reaching an equilibrium at the time of enjoying the dish. If it is a large animal, it is ideal to let the meat rest in the air for a couple of days so as to make it more tender, and then marinade it.-
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