PARTNERS
LOIN OF VENISON WITH GIN AND TONIC
Ingredients
G 600 venison loin (or fillet)
G 50 butter
G 200 peas
mL 50 gin
mL 30 tonic water
N 3 juniper berries
N 1 bay leaf
N ½ onion
N 2 mint leaves
Extra virgin olive oil, salt and pepper to taste
Preparation
- Place the venison meat in a vacuum bag with mL 30 of gin, tonic, juniper berries, and the bay leaf, conditioned at 99%. Leave to rest for 30′.
- Prepare a cream by browning the onion in a pan with a drizzle of oil, add the peas and cook for 5′. When cooked, add two mint leaves and emulsify.
- Heat up a flat non-stick pan and, when hot, melt the butter and a drizzle of extra virgin olive oil.
- Put the meat to cook on each side. Season with salt and pepper. It is important that each side of the meat is well browned so that the outside is crisp and the inside is pink and tender.
- Finally, blend everything with the remaining gin. Let the meat rest for a few seconds on a cutting board, covered with foil, and then cut it into discs of about 1 cm.
- Place the cream and the loin in a serving dish and garnish with two mint leaves. Season with a drizzle of oil and, if necessary, salt and pepper.
Other
ChefGiorgio Zanetta
Wine CouplingAlghero DOC Rosso
Other Info Kcal 359* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
