Christmas is here and it’s time to enjoy food with loved ones, that’s why at Artemonte we want to help you prepare an exquisite meal to leave your diners wanting more.
This time we bring you a recipe full of contrasts but whose fusion is a delight for the palate, a deer recipe with chocolate sauce.
medium difficulty
Ingredients
1 kg of deer meat
2 large onions
1 large red bell pepper
6 garlic cloves
1 bay leaf, 1 branch of thyme and another of rosemary
1 liter of beer
1/2 liter of red wine
Salt, freshly ground black pepper (to taste)
2 pippin apples
50 g chocolate 70%
Brandy
Preparation
The first thing we are going to do is macerate the deer for 48 hours. To do this, we must cut the raw deer meat into cubes and leave them in cubes of approximately 2x2cm and put them in a pot or casserole, after seasoning them.
Then we cut the onion, the apple and the pepper into cubes of about 3 cm approximately, we put everything in a pot or casserole with the meat. Chop the garlic as well, put half in the macerate and reserve the other half.
When we have everything, we add the aromatic herbs, the beer and the wine to the casserole, covering all the ingredients, and we reserve in a cool place for 48 hours, which is the ideal maceration time. Cook’s tip: if you can’t leave it that long, don’t worry, a couple of hours is enough.
After 48 hours, we separate the ingredients from the liquid, reserving it. Now we separate the meat from the rest of the ingredients and prepare a frying pan, where we put the garlic that we had reserved with a little oil and sear the meat for a few seconds so that it can hold the juices. Take out and reserve.
In another pot we put the rest of the ingredients of the maceration with salt and pepper and sauté for approximately 15 minutes.
Then we add the meat and the garlic, give it a couple of turns and add a little brandy to rescue the bottom. Stir for a minute and add the macerated liquids, which we will leave for about 15 minutes, so that it can be reduced by half. Then we cover the ingredients with water until we pass a couple of fingers and add the chocolate, leaving it over medium-low heat for an hour and a half.
This dish is ideal to serve with some candied potatoes as a garnish.
With a little time and calm, this dish does not have a great mystery and your diners will be surprised by its flavor.
