Today we encourage you to prepare a delicious and simple recipe, with seasonal products and spices that you will surely find in your pantry: deer carpaccio.
This dish will surprise you with its intense flavor, typical of bush meat and nuanced by the marinade that we will prepare to “cook” our loin. The complexity of our recipe is none other than starting to prepare it one day before serving it, since the meat must be perfectly cured.
These are the ingredients we will need
1 loin of venison, if it is clean it is better
For the marinade:
600 ml. of white wine
200 ml. extra virgin olive oil
2 spring onions
2 garlic cloves
3 scented cloves
5 black peppercorns
1 cinnamon stick
1 sprig of thyme
1 sprig of rosemary
The skin of an orange.
For the vinaigrette:
65 ml. extra virgin olive oil
30 ml. reduced marinade wine
45 gr. of honey
The juice of half an orange
The zest of half an orange
Salt
Elaboration
We will choose a dish or pot sticking to the size of the piece of meat that we are going to use and deep enough so that the marinade does not overflow.
Although our loin is already clean, we will review it well, removing all the nerves that may have been forgotten, we bridle the meat and let it rest in the refrigerator.
Prepare the marinade with all the ingredients that we have mentioned above. Once ready, we take the deer out of the cold and introduce it into the marinade.
We will leave to marinate for approximately 10 hours; After this time we turn the loin over and leave it to marinate for 10 more hours.
We almost have our plate ready!
Remove the loin from the marinade, let it drain (we do not need excess juice in the meat) and mark over very high heat; We only mark, we don’t want the meat to pass or it wouldn’t be a carpaccio; P
We cut the bridle thread and wrap it tightly in plastic wrap, giving it a round and homogeneous shape: It will look much more beautiful when it comes to presenting it.
So that we do not have problems when cutting the carpaccio, we put the filamada meat in the freezer for 45 minutes.
Meanwhile, in a bowl and with the help of some whisks, mix all the ingredients that make up our vinaigrette well.
When serving our carpaccio we will cut the loin into very thin slices, if we have a good hand we can do it with a very sharp knife or help us with a slicer. We serve by distributing the slices of loin on the plate or placing them on some crusty bread cakes and sauce with the vinaigrette.
A perfect dish to serve as an appetizer and that will delight your guests.
Who said that cooking bush meat was complicated?
