The deer from Patagonia is prepared in different ways. In this case, is served with a bread crust and spices. It is a meal that greatly combines with a Pinot Noir wine of the region.
for 2 portions
DEER LOIN |
Bread crust
| 1 unit | LEMON |
| 50 g. | WHITE BREAD |
| 50 g. | BUTTER |
| n/a | GRINDED CHILI |
| n/a | PAPRIKA |
| n/a | NUTMEG |
| n/a | MERKEN (CHILI) |
| 50 g. | PARSLEY |
Garlic purée
| 2 bulbs | GARLIC |
| 200 g. | POTATOES |
Tomatoes compote
| 50 cc. | BALSAMIC VINEGAR |
| 200 g. | CHERRY TOMATOES |
| 60 g. | BLONDE SUGAR CANE |
Clean the aponeurosis (membrane) and the rest of the wastage. Seal in a fry pan, put salt and pepper and save. Make a crust with bread, butter and spices. Place the loin in an oven pre heated at 200°C. during 5 minutes; remove and put the crust. Cook 2 more minutes, remove and rest.
Cured garlic purée
Roast the garlic bulbs and mix with smashed potatoes previously sieved till getting a very smooth texture.
Roasted tomatoes compote
Remove the tomato’s seeds and the skin. Slice in cubes and save. Put blonde sugar in a pan together with tomato, vinegar, garlic and thyme. Cook at very low heat till obtaining the compote.
Deer lives in half captivity, in great extensions of Patagonia. They eat basically grass, which produce more tender cuts and a softer flavor than the wild animals. The smoked cuts, in paste or marinated are looked for.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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