level: easy

Preparation time: 90 minutes

We can enjoy this fallow deer loin recipe whether we serve it on plates or in sandwiches.

We are going to macerate the fallow deer loin first in a mixture of red wine, honey and grain mustard, and then take it to the oven and bake it, constantly basting with this mixture. We get a fantastic result. A tasty, juicy cut of meat with a touch of very rich sweet and sour flavor.

In the montadito, the combination of this fallow deer loin, with some caramelized charlotas and a bit of goat cheese, is sublime and perfect for a dinner with friends where we want to serve a simple, easy-to-make and original dish.

Ingredients

To prepare the recipe for fallow deer loin montaditos with caramelized charlotte and goat meat we will need the following ingredients:

Half loin of fallow deer by ArteMonte
1 glass of red wine
4 tablespoons mustard
4 tablespoons of honey
Salt
Ground pepper
Thyme
4 breads for montaditos
1 goat roll
1 bag of charlottes
Extra virgin olive oil
Sugar

Recipe preparation

We clean the fallow deer loin of possible external streaks of fat.
We put the loin on a tray suitable for the oven.
In a bowl, mix the wine with the honey and mustard.
Add the mixture on top of the fallow deer loin and turn several times so that it is well soaked.
Cover and put in the fridge. The more time macerating, the richer it will be. we had it an hour
Remove, uncover and season the fallow deer loin. We put a few flakes of salt in the garlic, but we can put normal salt.
We take to the oven, 180 degrees, heat up and down, between 45 to 60 minutes. This will depend a lot on the power of our oven. We have to control so that we have a juicy loin inside and not very golden on the outside. We will constantly be bathing the fallow deer loin with the juice from the tray. Halfway through baking, we turn the loin over.
While the loin is marinating or baking, we prepare the charlotas. For this we are going to peel the charlotas and cut them into thin julienne strips.
Put a little extra virgin olive oil in a pan and add the charlotas.
Let the charlotas become transparent over low heat.
Add a teaspoon of sugar and stir well. When we have the caramelized charlotas, we reserve.
Cut the goat roll into slices and reserve.
We open the breads and place them on their plates or on a tray if we want to serve them all together.
When the fallow deer loin is ready, and it has lost its heat a bit, cut it into fillets.
We assemble the montaditos, for this we place a layer of fallow deer loin fillets, on top we place the slices of goat cheese and finish with a little caramelized charlotas.
We serve.

Conclution

As we have mentioned before, if we want to serve this fallow deer loin on plates, we just have to arrange the fillets on each plate, place the goat roll and the caramelized charlotta on top. On this occasion, some reduction threads by Pedro Jiménez on top would be fantastic.

Serving this fallow deer loin as montaditos is an idea that suits us very well for this summer season that is upon us, where we usually meet with family and / or friends, in pleasant evening evenings, around a swimming pool or in the garden of house. We can have these montaditos prepared in advance, just to give it a heat stroke in the oven and serve.

A recipe that will prevent us from being in the kitchen while our diners wait. By having everything prepared in advance, we will fully enjoy their companies, and then, we will all enjoy together a delicious bite that everyone will like very much.