Crusted venison
February 3, 2015
(serves 4 people)
720g loin of venison
salt
chili
70g blueberries
blueberry leaves
100g of finely grated puccia bread (alternatively, breadcrumbs)
30g parmesan
80g cooked wheat
dried mint
chopped parsley
chopped garlic
mustard
olive oil
1 glass of red wine (Amarone or Chianti)
Mix the wheat together with the parmesan, salt, parsley, garlic, mint and the grated puccia bread. Add 3 tablespoons of olive oil.
Cut the loin of venison into slices and season with salt and chilli. Brown them in a pan with olive oil for 2-3 minutes on each side.
Pour the excess oil out of the pan. Add a glass of red wine and let the sauce reduce.
Remove the meat from the pan and cut into slices then coat with mustard. Next sprinkle the breadcrumb mixture on top.
Add a little olive oil on top then bake in the oven at 200-220 degrees until a crust forms over the top.
Spoon the red wine sauce from the pan onto a plate. Then serve the venison loin on top.
Sides:
Potato rosti
2 potatoes
1 tablespoon of cooked onion
1 tablespoon of dry-cured ham or diced bacon
salt, pepper and olive oil
Grate the potatoes then add the onion and bacon. Then season the mixture with salt and pepper. Shape the rostis with a small, round cutter. Fry in a non-stick pan with some olive oil until the rosti is golden brown on both sides.
Potato and beetroot puree
4 potatoes
4 beetroots
salt
butter
nutmeg
Boil the beetroots together with the potatoes in salt water. Once they are cooked, use either a ricer or a mixer to puree the vegetables. Add butter and some nutmeg then mix thoroughly. Preferably use a piping bag for serving.
A full-bodied Italian red wine will compliment this dish, for example Amarone.
Bon appétit!
This recipie comes to us courtesy of
Fabio Pompanin, head chef at Al Camin in
Cortina d’Ampezzo, Italy