PARTNERS
Venison pastrami with porcini mushrooms and almonds
- CourseStarter
- Preparation14h
- Difficultymedium
- Gameroe deer
- Calories900
- ActivityM 90’ F 123’
- Persons4
Ingredients
For the pastrami
G 800 venison
For the brine
L 2 water
N 1 head of garlic
G 70 salt up
G 55 brown sugar
G 25 honey
N 1 stick of cinnamon
N 2 pieces of star anise
For the rub
G 25 paprika
G 5 pimenton
G 20 garlic powder
G 25 black pepper
G 10 white pepper
G 5 cloves clove
For almonds sauce
G 500 almonds
mL 500 water
G 5 salt
For porcini mushrooms
G 400 porcini mushrooms
mL 65 extra virgin olive oil
N 1 clove of garlic
Salt to taste
Parsley to taste
Chili to taste
Preparation
- For the brine take all the ingredients, put them in a saucepan and bring to a boil. Once reached, turn off the heat and let it cool. When the brine is cold, dip the venison meat and leave it in brine for 12 h.
- For the rub toast the peppers and cloves, then blend everything with the remaining ingredients. After 12 h take the venison nut, dry and pass it in the smoothie rub. Cook at 80 ° (26°F) until it reaches an internal temperature of 52° (126°F).
- For the almond sauce soak the almonds in water overnight. The next day, blend everything and add salt. Strain the mixture.
- In a pan sauté the porcini mushrooms, previously cut into cubes, with the rest of the ingredients.
- Cut the venison pastrami into slices, arrange the maldon salt, the porcini mushrooms and the almond sauce. Garnish the plate with toasted and chopped almonds, oil or meat stock.
Other
ChefEdoardo Sbaraglia
Other Info Kcal 987* *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.
