|Patagonia, Saturday, May 18, 2013|
For four people.
4 medallions (250grs. each).
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.
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.
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.-
|Inter Patagonia - Original Patagonia Flavors: Patagonian Recipes
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