PARTNERS
VENISON PASTRAMI, CHAMOMILE MAYONNAISE, PICKLED CHERRIES
Ingredients
Kg 1 venison leg
G 70 amaranth seeds
L 3 water
G 183 sugar
G 140 cane sugar
G 50 honey
G 23 black pepper
G 15 coriander seeds
G 25 mustard seeds
G 5 fennel seeds
G 5 smoked paprika
N 2 egg yolks
mL 250 vegetable oil
G 60 cherries
G 4 cloves
G 1 star anise
G 200 raspberry vinegar
G 200 apple cider vinegar
G 203 salt
mL 6 lemon juice
G 5 chamonile
G 2 cinnamon
Preparation
- Place all the ingredients for the brine in a saucepan – water, salt (200 g), sugar (183 g), cane sugar (60 g), honey, cinnamon, cloves (2 g) and black pepper (3 g) – bring to the boil then leave to cool. Once cold, place the venison leg in the brine and leave for 24 h.
- For the mayonnaise, whisk the egg yolks, adding the vegetable oil a little at a time, add the salt (3 g) and lemon juice, then blend with the chamomile.
- For the pop-amaranth, heat a frying pan and pour the amaranth seeds in a few seeds at a time, after a few seconds they will start to pop like popcorn, remove immediately from the heat and place in a cold dish.
- For the pickled cherries wash and stone the cherries. Put cloves (2 g), star anise, raspberry vinegar, apple vinegar and cane sugar (80 g) in a saucepan, bring to the boil, allow to cool for 5’ and then pour over the stoned cherries.
- Take the leg out of the brine and rub it with the spice mix – combining black pepper (20 g), coriander seeds, mustard seeds, fennel seeds and smoked paprika – cook at 90 °C (194 °F) until the temperature reaches 50 °C (122 °F) at the core. Slice the meat very thinly and arrange on the serving dish, add some small mounds of chamomile mayonnaise, the cherries and 3 level tablespoons of pop-amaranth.
Other
ChefEdoardo Sbaraglia
Wine CouplingValpolicella Ripasso DOC
Other Info Kcal 893* *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.
