THEautunno started recently, the hunting season has come to life in all Italian regions: the first releases have been profitable, especially as regards the ungulates?
La hunting deer, wild boar and roe deer it is one of those that gives more satisfaction. If the cervo is the animal that you are most passionate about, you know what the difficulties are, but also the experience which arises from the capture of what is considered the king of the forest. After hours and hours of stalking waiting for the royal prey, the fruits of all these efforts can finally be reaped.
In addition to the satisfaction of sharing the experience with friends and relatives, the awareness of having ensured the hunting day remains collection centers an important amount of excellent meat.
La deer meat has always been known as a food rich in protein e fat-free. flavor typically wild and decisive, is characterized by a pleasant sweet aftertaste, which leaves the palate with a full-bodied sensation that is difficult to forget.
If you are lucky enough to be able to treat and cook the precious game, to best enhance its taste and make it appreciable to everyone, even to those who approach this tasting for the first time, it is necessary handle it with care. The advice is to marinate it before cooking, for several hours.
Are you curious to find out how to prepare the deer? Are you looking for an innovative recipe? If you are short of ideas we present the fillet of venison with mountain herbs and bacon, a refined second that skilfully combines the game and fish in a pleasant combination, which is sure to amaze your palate. there The ingredients and the procedure to make the recipe that will undoubtedly conquer even the most demanding.
Ingredients
1 venison fillet of about 360 gr
1 tuna fillet of about 320 gr
12 slices of bacon
2 green apples
2 blood oranges
1 file
1 sprig of rosemary
1 thyme sprig
1 sprig of marjoram
5 spoons of mustard
1 ginger root
4 tablespoons sugar
2 butter nuts
Extra virgin olive oil
Maldon salt
green pepper
Preparation
As mentioned earlier to dampen the wild flavor of the cervo it is good to do one marinating with aromatic herbs and red wine. Usually the fillet is left to rest in a bowl covered with wine and aromas. To have a perfect result it is best to do rest the meat for about 12 hours.
Although this is the most used procedure, in this recipe we want to introduce you to one meat at the same time tasty, without the classic marinade, but with the use of spices and aromas in a different way.
First of all let's take care of the other central ingredient of the dish: the tuna. To enhance its flavor and make it marry perfectly with the deer, even the fish product must be treated in a particular way and with a simple and tasty marinade.
All you have to do is clean it ginger and remove the peel. Then cut it to cubes and sauté it with it cup sugar and a spoonful of water. To release the aromas and allow the ginger to soften, leave cook for at least 8 minutes, so as to favor the caramelization.
While the herb is on fire, on a flat surface cut the tuna into cubes. Once the diced has been made, put it in a bowl and season it with a thread of extra virgin olive oil, a pinch of sale and the grated rind of Lemon;.
When it caramelized ginger it will be cold, add it to the tuna and stir to make it flavor.
The texture of venison and tuna is essentially soft, so to make one prescription at the height of great chefs, you can't help but insert an element that gives crunchiness. In this case, the perfect ingredient is apple, which also has the task of degrease and give freshness.
Peel the apple, cut it into very thin slices and then into strips. To prevent them from blackening, dip them in one bowl with cold water and peeled lime. Citrus, sweeter than lemon, will give the fruit an extra boost.
At this point it is time to dedicate yourself to venison fillet. Portion the meat according to the number of guests. In general, a portion of 150 gr approximately it's perfect for a rich second.
Once the meat has been cut, with the help of a cutting board and a smooth blade knife finely chop the marjoram, thyme and rosemary. Now take the slices of fillet back, season them with sale, preferably that Maldon. This type of condiment, originally from the English islands of the same name, is characterized by a flake shape that allows you to better perceive the flavor on the palate and therefore to quickly spread the taste. Finish the seasoning by adding pepper and oil.
Season the meat pass it in the herbs making sure to cover it well. Put one padella on the fire, melt a nut of salted butter and lay the fillet. Sear it on all sides, being careful to leave the rosy heart, to prevent the meat from hardening.
Meanwhile, on a baking sheet covered with parchment paper, arrange the slices of bacon to cook in the oven. Once you become crunchy remove them from the oven and cut them into strips.
At this point you just have to prepare one sauce with orange juice and mustard, topped with salt and pepper. Mix the ingredients and set aside the orange peel cut into strips.
Once the preparations are finished, the time has come Serve. With the help of a coppapasta put on bottom the venison fillet, to dilute the flavor you have the apple matches previously drained and the bacon cut into small pieces. Finish with the tuna tartare and with the sauce of orange and mustard.
If it is a special occasion or you want to impress your guests with your cooking skills, you can complete the dish with one decoration made with the orange zest cut into strips to put on top of the tartare.
Now you just have to bring to the table and enjoy the second in the company of your loved ones!