Loin of venison porcini and fried pastry crem

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by: Ronaldo






If you don't want to make the red wine sauce, add a little of the marinade to the pan after you have cooked the meat, bubble it up to thicken, scraping the pieces of meat from the bottom, and whisk in a pat of butter. We serve this with a salad of shredded radicchio, dressed with vinaigrette.




ingredients

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serves: 4

1 3/4 pounds lean loin of venison

2 tablespoons vegetable or sunflower oil

17 tablespoon butter

2 cloves garlic (chopped)

11 ounces dried porcini (ceps)

1/2 wineglass of dry white wine

1 tablespoon of chopped parsley

8 tablespoons Red wine sauce

salt and pepper

For the marinade:

4 cups red wine

1 white onion (roughly chopped)

1 carrot (roughly chopped)

1 stalk celery (roughly chopped)

1 leaf bay

1 sprig of rosemary

4 juniper berries

2 black peppercorns

2 cloves garlic

For the crema fritta:

5 egg yolks

1/4 cup sugar

2/3 cup flour

1 tablespoon heaping cornstarch

17 tablespoon milk

3-4 tablespoons dry bread crumbs

Nutrition Facts
Loin of venison porcini and fried pastry crem

Servings Per Recipe: 4

Amount per Serving

Calories: 1576

  • Total Fat: 108.9 g
  •     Saturated Fat: 53.6 g
  •     Trans Fat: 2 g
  • Cholesterol: 503.5 mg
  • Sodium: 636.2 mg
  • Total Carbs: 53.3 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 21.9 g
  • Protein: 49.1 g
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preparation

1.  Put the venison into a container with all the marinade ingredients and leave to marinate for a couple of days in the fridge. (If you like the flavor of juniper and want to intensify it, crush 2 of the berries first — but remember, it has a very strong taste).

2.  A couple of hours before you need it, take the venison out of the fridge and pat it dry or wrap in a cloth. Discard the marinade.

3.  Preheat the oven to 475°F.

4.  To make the crema: in a bowl mix the egg yolks with the sugar, flour and cornstarch. Bring the milk to the boil, then take off the heat immediately and beat into the egg mixture. Pour into a clean pan and cook for about 5 minutes, until the custard becomes very thick. Pour it into a tray, to come to a depth of about 1/2 inch, and leave to cool completely. (Incidentally, we also use this custard as a stuffing for pasta — though with a little less flour, so that it is softer.)

5.  When the custard is cold and set, cut into whatever shapes you like and dust in the broad crumbs.

6.  Heat an ovenproof frying pan and add the vegetable or sunflower oil. Put in the meat and cook for about 5 minutes on each side, then transfer to the oven for about 7 minutes (this will still be pink inside — if you prefer it better done, leave it in there a little longer). Bring out of the oven and leave to rest for about 5 minutes.

7.  Meanwhile, heat a saucepan. Add half the butter and the chopped garlic. Add the mushrooms and saute until soft. Add the white wine and cook until it evaporates. Season. add the parsley and set aside.

8.  Heat the rest of the butter in a small frying pan. It needs to be hot so the cream fritta turns golden quickly (but be careful net to burn it) — otherwise it will start to melt.

9.  Heat the red wine sauce in a separate pan.

10.  Put the venison on a cutting hoard and slice it as thickly as you like. Arrange some mushrooms on each of 4 warmed plates, with the slices of moat on top and the crema fritta on the side. Pour the sauce around.

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