The mountain-style deer loin is a delicacy, wrapped in bacon, flambéed, and bathed in a flavorful sauce. Filled with pineapple, seared, flambéed, and slow-cooked with mushrooms, onion, carrot, and garlic in a delicious red wine. An exquisite dish for discerning palates.
The mountain-style deer loin combines intense flavors in every bite.
You feel an explosion of aromas when tasting the pineapple together with the bacon.
The mushrooms, wine, and broth blend to create a delicious sauce that perfectly complements the meat. A unique culinary experience worth trying.
Deer Loin à la Montaña
Ingredients
1 Medium loin
100 grams of Smoked bacon, thinly sliced
Mushrooms
50 grams of Mustard
¼ liter of Vegetable broth
1 Cognac glass
¼ liter of White wine
1 tablespoon of Cornstarch
½ Crushed garlic head
1 Red carrot, julienned
1 Medium onion, julienned
Butter
Oil
Parsley and oregano
1 pinch of Pepper
1 pinch of Salt
Preparation
Step 1 : The loin is cut in two, filled with pineapple, and covered with bacon strips secured with twine in the shape of a roulade.
Step 2 : In a hot skillet with butter, sear the loin and then flambé with cognac.
Step 3 : Remove the juices.
Step 4 : In a new skillet with a bit of oil, sauté the onion, carrot, and garlic.
Step 5 : Soak the mushrooms in warm water and add them to the skillet along with the loin and seasonings, cooking for 3 minutes.
Step 6 : Add the wine and broth, and cook over high heat for about 1 hour.
Step 7 : If the sauce is not thick enough, add cornstarch dissolved in water.
Step 8 : Remove the twine from the loin and serve on a platter, slicing it and accompanied by the sauce.
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