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Grilled Smoked Deer Loin.
Ingredients (4 people)
For the deer:
- 600 gr of boneless deer loin
- Salt
- Black pepper
- Olive oil
For cacao forest, mushrooms and autumn fruits:
- 100 gr of dehydrated cacao cake
- 50 gr of paillete
- 30 gr toasted hazelnut
- 1 leek
- 20 gr of filo pastry
- 50 gr of caramelized onion
- 100 gr of boletus edulis
- 100 gr of chanterelles
- 100 gr of trumpet of the dead
- 5 gr of salt
For chestnut puree:
- 200 gr of milk
- 50 gr of peeled chestnuts
- 1 cinnamon stick
- Salt
Others:
- 4 sprigs of fresh rosemary
Elaboration
For the deer:
Season the whole deer loin and put it in a grill. The soft coals will smoke it little by little. Add olive oil to him to obtain a deer, perfectly smoked.
Once the meat is smoked on every side, remove it from the grill and set aside. It is preferred to do it just before the time of dishing up, otherwise, temper it a little in the oven at soft temperature.
For the forest of cacao, mushrooms and autumn fruits:
Cut the leek into fine threads and fry them in plenty of hot olive until they are toasted. Put them out on a tray with absorbent paper and set them aside.
Cut rectangles of 5cm x 12cm and put the caramelized onion on it, roll it and bake at 160º for 10 minutes. Took them out of the oven and set it aside.
Put the cocoa cake in your hands and make it powder. Mix it with the toast and the toasted hazelnut broken into pieces. With this mixture we obtain the base of the forest on which we will add the pine leaves (fried leek), the branches (filo pastry stuffed with caramelized onions). Add the salt and mix it.
For chestnut puree:
Put all the ingredients in a saucepan. When the chestnuts are crumbled, remove the cinnamon stick and mash it (leaving the mash as fine as possible).
Presentation
On a flat plate, put a little pile of “cocoa forest” and a tear of chestnut puree. Fillet the deer in pieces of 1cm of thickness and put them on the forest. Add the mushrooms in small pieces (recently sautéed). Decorate the dish with a sprig of fresh Rosemary.