VENISON YEARLING LOIN WITH RED WINE, CRANBERRIES, GRAPES AND PUMPKIN CONFIT

Venison Yearling Loin with red wine and cranberries, grapes and pumpkin confit.

INGREDIENTS – 4 persons:

480 g. VENISON YEARLING LOIN

300 g. PUMPKIN

100 g. BUTTER FOR THE CRANBERRY SAUCE

100 g. CRANBERRIES

150 ml. DEER STOCK (CLASSIC RECIPE)

1 dI OF PORT

1 dI OF RED WINE

20 g. SUGAR SYRUP

1.5 dI. WATER

1 dl WHITE WINE VINEGAR

as needed. STAR ANISE

200 g. CRISPY POTATO SUGAR

200 g. VILELOTTE POTATOES

as needed. SALT

100 ml. OLIVE OIL

CRISPY POTATO

200 g. VILELOTTE POTATOES

as needed. SALT

100 ml. OLIVE OIL

PREPARATION

Cook the vitelotte potatoes in water with salt for approximately 20’, peel and put through a potato masher. Put it between 2 sheets of paraffin paper and with a roller make it as fine as paper and dehydrate it Cut the pumpkin in a sphere shape and cook on low heat for 5’, in the syrup. In a pan, brown the full venison loin with butter, lightly add salt and pepper, pre-heat the oven to 160º and cook for 5’ Add the Port, red wine and venison stock to reduce. Caramelise the cranberries with a pinch of sugar and add to the reduction. Peel the grapes, cut in half and place them below the grill until they become limp Assembly the cut venison crosswise over the grapes, the currants, the mini courgette cooked and cut into diamonds, and the pumpkin. Spread with the cranberry sauce and decorate with chervil leaves and fried crispy vitelotte potato.

SUGGESTIONS FROM SANDRO DI MARCO