VENISON YEARLING LOIN OVER CRUNCHY BISCUIT OF POTATO
AND BIERZO APPLE WITH TORO ASPARAGUS TIPS
Ingredients: (4 persons)
800 g. Rack of Venison.
200 g. Fresh Potatoes.
200 g. Bierzo Apples.
100 g. Carrots.
100 g. Leeks.
100 g. Ripe Tomatoes.
150 g. Toro Asparagus.
½ l. White Rueda Wine.
3 l. Beef Broth.
For roasted venison.
Clean and debone (keep the bones), peel the carrots and the leeks, cut all the vegetables into small pieces. On a baking tray, place all the vegetables and the bones for them to add flavour to the vegetables, place the venison loin on top with a pinch of salt and oil. When it is halfway cooked, add the Rueda wine. Once the venison is roasted, cut and set aside hot.
With the vegetables, create a sauce that we will refine in the thermomix.
For the potato and apple biscuit.
Peel the potatoes and apples, cut into thin julienne strips, into a bowl. Mix and add a drop of oil and salt. With the help of a steel ring make cakes measuring 0.50 cm, which we will cook at a temperature of 180ºC for 5 minutes, remove and set aside.
For the asparagus
Clean the asparagus with the help of a peeler, then cook them with water and salt for approximately 20 minutes and keep hot.
Finish and presentation.
Finish by placing in the centre of the plate, place the potato and apple biscuit and the roasted loin on top, finish by adding sauce to the loin and place the asparagus tip.
PARADOR DE ZAMORA