Procedure: Let's start by smoking the loin of venison. We put some beech shavings previously left to soak in cold water for at least 2 hours and then drained, inside a bundle of aluminum foil, without closing it completely and put it in a pot. With a torch, we burn the shavings inside the foil. As soon as they start to smoke, place a colander with the raw venison inside on top of the pot and immediately cover with cling film, letting it rest for at least two hours. In this way the meat will become intoxicated with the scents of beech wood.
We prepare the pear mustard about 2 days before, as it must ferment slightly. Peel and cut the pears into cubes, put them in a container, cover them with granulated sugar and let them marinate in the refrigerator for 24 hours. After the time has elapsed, remove the pear cubes from the sugar and set them aside. Put a saucepan on the heat in which we will melt the marinating sugar over low heat. Once the sugar has melted, add the pear cubes, water and mustard and let it cook until the fruit falls apart. At this point, let it cool in the refrigerator until the mixture thickens.
Let's now prepare the emulsion of Tuscan black cabbage and rosemary. We heat the EVO oil to 65 degrees, insert the rosemary in the hot oil and turn off the heat and, once it has cooled to room temperature, remove the rosemary from the oil. In a saucepan, bring the water to a boil and blanch the black cabbage leaves for 4 minutes. After the necessary time, we quickly cool them in water and ice. With an immersion blender, blend the previously blanched leaves with 20 grams of cold water and filter the mixture obtained with a sieve, emulsify it with the oil previously flavored with rosemary, salt and pepper to taste.
Let's now prepare the side dish. Take a pan and with a drop of very hot EVO oil, over high heat, sauté the raw black cabbage for a few minutes, to be used as a side dish, taking care to leave it crunchy.
The time has finally come to grill the rack of venison either on the live embers or on a common, lightly oiled, hot non-stick pan. For a better taste experience, it is important to always leave grilled game meats to the blood as in this way we will have a delicate flavor and a juicy and soft meat.
We compose the dish by sprinkling two tablespoons of brown stock on the meat.
Buon appetito!
Ingredients for 2 people:
- 400 gr - loin of venison
- 250gr - Tuscan black cabbage
- 20 gr - brown meat stock
- EVO oil - to taste
- Salt to taste
For the pear mostarda:
- 40 gr - Williams pears
- 40 gr - granulated sugar
- 10 gr - mustard in grains (such as Mustard all'Antica - Maille)
- 10 gr - water
For the emulsion of Tuscan black cabbage and rosemary:
- 75 gr - EVO oil
- 20 gr - Tuscan black cabbage
- 15 gr - fresh rosemary
- 20 gr - cold water
- Salt to taste
For the smoking:
- Wet beech wood shavings - (Let's soak them in water for at least two hours, then drain them thoroughly).
Abeer pairing: SCHLENKERLA HELLES LAGER BIER
We decided to combine this dish with these smoky notes with the Helles from the Schlenkerla brewery. The sweet notes of cereals and barley malt, contrast the ferrous taste of the meat and marry the sweetness of pear mustard, while the bubbles that release all the delicate Schlenkerla malt scent, cleanse the mouth from the bottom and the greasiness of the emulsion of cabbage and rosemary, marrying perfectly with the smoky notes of the carré.
BRADO RESTAURANT ROME - INFO AND RESERVATIONS