VENISON YEARLING LOIN CARPACCIO MARINATED WITH SOY AND TRUFFLED HONEY VINAIGRETTE - VENISON DEER
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VENISON YEARLING LOIN CARPACCIO MARINATED WITH SOY AND TRUFFLED HONEY VINAIGRETTE

Category
Añojo de Ciervo, Cecina
About This Project

MARACAIBO “CASA SILVANO” RESTAURANT

VENISON YEARLING LOIN CARPACCIO MARINATED WITH SOY

AND TRUFFLED HONEY VINAIGRETTE

INGREDIENTS:

1 venison yearling loin

½ litre of soy sauce

½ litre of water

6 crushed juniper berries

Salt and five-pepper pepper

1 dl. extra virgin olive oil

1 c. Ribera del Duero vinegar

1 c. truffled honey

PREPARATION:

Add salt and pepper to the venison yearling loin; also add juniper berries. Mix the water with the soy sauce and add the loin for 1½ hours.

Remove and dry. Cut into very fine fillets. Place a little bit of oil on the base of the plate, on top of that the venison yearling fillets; add salt and pepper and put on top a bit of soy sauce and a trickle of the mix of vinegar with honey.

FERNANDO OSCAR HERNANDO TORREGO

CHEF-SOMMELIER