VENISON YEARLING OVER QUINCE PURÉE, WITH ROSEMARY ICE CREAM AND DARK CHOCOLATE SAUCE - VENISON DEER
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VENISON YEARLING OVER QUINCE PURÉE, WITH ROSEMARY ICE CREAM AND DARK CHOCOLATE SAUCE

Category
Añojo de Ciervo
About This Project

Venison Yearling over Quince Purée, with rosemary ice cream and dark chocolate sauce.

INGREDIENTS:

600 g. of venison yearling loin

1 bunch of Rosemary

250 g. Quince

50 g. 75% cacao chocolate

120 g. Sugar

60 g. butter ROSEMARY ICE CREAM

250 ml. MILK

1 bunch of ROSEMARY

25 g. SUGAR

50 ml. CREAM

1 G. EMULSIFIER

PREPARATION:

Peel the quinces and remove the seeds, sauté with butter, cook for approximately 20 minutes, add sugar, blend all. Prepare an infusion with milk, cream and rosemary, the preparation of the ice cream, done traditionally. In a saucepan, reduce the deer stock and add the chocolate. In a pan, brown the full venison loin with butter, lightly salt and pepper, pre-heat the oven to 160º, put the loin in for 5’. Set the plate, drawing the bottom with the chocolate sauce, in the centre place the quince purée, and on top of that the venison cutlet, finish with the rosemary ice cream and a branch of rosemary

SUGGESTIONS FROM SANDRO DI MARCO