Photography recipe
Fotografía Chef Signature Chef

Preparation:

Sear the deer loin in a non-stick pan, cook in the oven at 160 degrees for 6 minutes; leave to stand for 5 minutes; place in the oven again for 6 minutes; leave to stand. 

Stir fry the pear with the sugar for 15 minutes; add the sliced wild mushrooms and add salt and pepper to taste; cook for 10 minutes, then pour into a rectangular mould;...

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Preparation:

Sear the deer loin in a non-stick pan, cook in the oven at 160 degrees for 6 minutes; leave to stand for 5 minutes; place in the oven again for 6 minutes; leave to stand. 

Stir fry the pear with the sugar for 15 minutes; add the sliced wild mushrooms and add salt and pepper to taste; cook for 10 minutes, then pour into a rectangular mould; lastly, cut into rectangles and sear in a pan. 

Cool the deer loin and cut into several pieces; decorate the plate with the licorice paste; position the deer loin beside the wild mushroom and pear jam.

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Ingredients 4 persons
  • 500 g cleaned loin of deer
  • 500 g fresh wild mushrooms
  • 300 g peeled pear
  • 75 g sugar
  • licorice paste
Recipes. The Cook & Chef Institute