FARMED VENISON JERKY WITH OLIVE OIL, ALLSPICE AND BAKED APPLE POMACE WITH SHELLFISH FRAGRANCES - VENISON DEER
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FARMED VENISON JERKY WITH OLIVE OIL, ALLSPICE AND BAKED APPLE POMACE WITH SHELLFISH FRAGRANCES

Category
Añojo de Ciervo, Cecina
About This Project

Farmed Venison Jerky with olive oil, allspice and baked apple pomace with shellfish fragrances

Ingredients     (4 persons)

2                 pieces of medium-sized golden apple

6                 cloves

C/c       of       aniseed

C/c       of       ground cinnamon

0.020   g       cane sugar

0.15     g       butter

PREPARATION

Wash apples and place on a paper plate with the butter, cloves stuck in, aniseed, ground cinnamon and cane sugar, cover and bake in the oven at 160º for about 30 minutes, place the pomace on a plate, add the juice that has run off, mix well with a fork and add a little more butter if needed, once it is well blended, make four balls, sprinkle with allspice, cut the jerky into short cuts so that they come out quite fine and place them on top of the apple ball, finishing with a bit of black pepper, virgin olive oil and some green pistachios

CHEF Jose Gomez

Executive Chef of Parador de los Reyes Católicos

Santiago de Compostela