Roast deer with wild mushroom and licorice jam
0.75 h
4 raciones
Difficulty:
Media
Ingredients
500 g cleaned loin of deer500 g fresh wild mushrooms
300 g peeled pear
75 g sugar
licorice paste
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.
