INGREDIENTS
- Gremolata:
- – Parsley 50 g.
- – Thyme 15 g.
- – Salicornia 10 g.
- – Rosehip husk 20 g.
- -Zest of 1 lemon.
- – Juice of 1 lemon.
- – Olive oil 100 cc.
- – Garlic 1 clove, chopped.
- – Toasted almonds 30 g.
- – Contemporary venison loin 250 g.
- Mushroom stew:
- – Contemporary mushrooms 150 g.
- – Purple onion 1 unit (minimize into brunoise).
- – Pine mushrooms 50 g.
- – Black tea luggage 1 unit.
- – Butter 50 g.
- – Thyme from 1 twig.
- – Lager Beer 330 cc.
- – Pears 2 models.
As we speak we had a go to from the genius of Ariel Perez and he ready this spectacular platform!!
GRILLED DEER WITH MUSHROOM STEW, ROASTED PEARS AND ROSEHIP GREMOLATA .
Process:
1.Roast the pears for quarter-hour at about 160°C.
Then, take them out of the oven, minimize them into wedges and sear them on a sizzling griddle.
2.For the mushroom stew, cook dinner the pink onion with a bit of butter after which add the mushrooms, the beforehand hydrated pine mushroom, the water from the mushrooms themselves, some herbs and the beer.
Cook dinner for 20/25 minutes till all of the juices are diminished.
3.For the deer loin, seal it in a very popular sheet steel on all sides.
4.For the gremolata, combine all of the substances.
5.Serve every thing collectively, and eat!
