VENISON YEARLING MILLEFEUILLE

SMALL VENISON YEARLING FILLETS WITH ZAMORANO CHEESE

AND SWEET WINE REDUCTION WITH A SHOT OF PUMPKIN

Ingredients: (4 persons)

800     g.         Small venison leg fillets

1        un.       Cow’s Trotter

300     g.         Zamorano Cheese (D. O.)

100     g.         Carrots

100     g.         Leeks

100     g.         Ripe Tomatoes

½         l.         White Rueda Wine.

3         l.         Beef Broth.

150     g.         Pumpkin

100     g.         Sugar

½         l.         Sweet Wine (Valdelrey)

150     g.         Arugula

Preparation

Open the fillet tray for 10 minutes beforehand for it to oxidise, cut the vegetables along with the cow’s trotter, which will provide gelatin to the sauce, cook it in the oven until you get a toasted colour and add the white wine. Once the alcohol has evaporated, add flour to it until it is toasted, once toasted take it out and set it to cook with the beef broth, let it cook for 45 minutes and strain it and set it aside.

For the fried arugula

In a lot of very fried oil, fry the arugula, which you then place on some absorbent paper and add salt.

With the cheese.

Clean the rind and cut 4 pieces as fine as possible, which you then put over a sheet of silpat and cook it at a temperature of 100º for 15 minutes, once dried set it aside for the presentation of the dish.

For the pumpkin soup.

Clean the pumpkin of its skin and seeds, cut it up and boil it with sugar for 20 minutes. Let it drain and put it through the thermomix, keeping it hot.

End and presentation.

Cut the small venison fillets, add salt and set aside. In a very hot non-stick skillet, add a drop of oil, and then do the fillets just a little, add the juice of the previous cooking to the same pan with the sweet wine, reduce all of this, and keep hot in order to add sauce when passing. Make a mille-feuille interspersing layers of venison fillets with layers of Zamorano cheese, starting and ending with a venison layer. Once the mille-feuille is made, put it in the oven at a temperature of 180ºC for 3 minutes so that the cheese becomes compressed with the meat.

Place the mille-feuilles on every plate while hot. On one side, add a trickle of juice and, on top of the mille-feuilles, place the crunchy cheese on the upper part.

Once the arugula is fried and dry, place it on the upper part of the plate accompanying the dish with the pumpkin soup.

CHEF. GOYO MORENO

PARADOR DE ZAMORA