Deer and chuño
Frozen venison loin 0.8 kg
Brown stock 1.0 l
Chuño 0.25 kg
Guisante lágrima 0.05 kg
Unshelled 0.1 kg
For the deer loin:
- Debone and clean the meat.
- Roll the meat with the help of cling film, as though you were making a mi-cuit.
For the juice:
- Prepare a brown stock with the deer bones.
- Cut the onion and the leek into julienne, the carrot into half-moons and the garlic into slices.
- Simmer until it takes on a toasted color, this will give the sauce the desired flavor and color.
- Once the vegetables are simmered, add the wine, reduce and let the alcohol evaporate.
- Add the brown stock and blend.
- Stir to recover the color lost after blending and if necessary add some Paris sauce to darken the sauce and provide a bitter taste that will improve the taste of the meat.
For tear peas:
- Peel and preserve the peas in the fridge, peel the same day to avoid oxidation.
For the peanut chuño:
- Put the chuño to soak 1 or 2 days before, changing the water every so often. (Change the water so that the bitter taste of the chuño gradually goes away).
- Once soaked, remove the skin and make small pieces.
- The boiling of the chuño is the same as a normal potato. Place water in a casserole dish add a little salt and a piece of onion. Cook until it is ready.
- Blend the peanuts with a little water until you get a thick sauce. Once blended, cook for around 30 minutes and set aside.
- Add salt and pepper to the meat, grease and brown in the grill. Leave the center pink to cook to perfection. Carve the meat.
- Heat the chuño with the peanut sauce.
- Sauté the peas lightly with oil and salt.
- Plate up and pour the sauce over the meat.
Nutritional information (1 portion)
Fiber 10.47 g
Saturates 8.04 g
Monounsaturated fatty acids 30.26 g
Polyunsaturated fatty acids 6.64 g
Cholesterol 80.0 mg
Calcium 229.01 mg
Iron 9.61 mg
Zinc 5.1 mg
Vitamin A 535.98 ug
Vitamin C 64.65 g
Folic acid 231.72 ug
Salt (Sodium) 327.31 mg
Sugars 21.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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