Recipe of roasted roe loin with raisins and mushrooms

Ingredients of the recipe for Roasted roe loin with raisins and mushrooms:

  • - For 2 persons:
  • 400 g roe loin
  • 5 mushrooms
  • 50 g of currants
  • 120 g pumpkin
  • 1 onion
  • 1 clove garlic
  • 1/4 l vegetable stock
  • 2 glasses of port wine
  • 1/4 l red wine
  • Water
  • olive oil
  • Salt
  • Pepper

Preparation of the recipe for Roasted roe loin with raisins and mushrooms:

Clean the loin of roe deer (reserve the remains of meat to make the sauce) and marinate in a bowl with a stream of red wine, some herbs of rosemary and oregano from the previous night.

For the sauce, chop the onion finely and roll it in a casserole with a little oil. Add the chopped garlic clove and the loin. Pour the rest of the red wine and cook. Crush the sauce with a blender and pass it through the strainer. Reservation. Also, pour the port wine in a saucepan and add the currants. Let cook and reserve. Mix with the sauce.

Clean the mushrooms in a bowl covered with water, cut them and skip them in a pan with a little oil. Reservation.

Peel the pumpkin, cut it into cubes, season and brown it in a pan with a little oil. Reservation. Place the pumpkin and raisins in small circular molds. Reservation.

Sprinkle the roe deer and brown it in a pan with a splash of oil. Enter it in the preheated oven at 220ºC for 5 minutes. Serve the roe deer cut into medallions and accompany with the pumpkin, the raisins (the molds removed) along with the mushroom garnish. Salse

Advice

Choose white mushrooms, with the hat tightly closed and very close to the foot, because if it separates easily it is a symptom of poor quality and freshness. Its consistency should be hard and show a soft fluff on the surface.

Video: Michelin star chef Luke Tipping creates a venison loin with salt baked celeriac recipe (April 2020).

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