level: easy
Preparation time: 90 minutes
The deer cheek is a delicious meat that, cooked with this sweet wine, makes it totally surprising on the palate. We accompany it with whole natural almonds, but we can replace them with peeled walnuts, pine nuts or even raisins. A true delight, put what you put on it.
Very simple recipe that the only thing that will entertain us a little more is that the sauce reduces as it cooks the cheeks and makes them very tender. A meat that crumbles in the mouth, making it a very pleasant bite.
Ingredients
To prepare the recipe for deer cheeks with Pedro Jiménez we will need the following ingredients:
500 gr of deer cheeks
1 onion
Extra virgin olive oil
salt and ground pepper
1 glass of Pedro Jimenez
1 handful of whole natural almonds
700 ml of meat or vegetable broth
Recipe preparation
We defrost the deer cheeks.
Clean of fat and reserve.
Peel and cut the onion into thin strips or Juliana.
In a casserole with a bottom of extra virgin olive oil, we put the onion to fry over medium heat.
When the onion is tender and transparent, add the cheeks and seal on both sides.
When we have all the meat ready, we add the Pedro Jiménez and raise the heat so that the alcohol evaporates.
Add the broth and cook over medium-high heat until the sauce reduces.
When the sauce is almost ready, add the almonds.
Let the sauce finish reducing
We serve with some cooked white rice
Conclusion
The cheeks is a juicy, honeyed and very tender meat. The combination with the sweetness of the wine and, in this case, the almonds, makes them a sublime snack.
