The red deer entrecote in parva is a delightful specialty of Argentine cuisine. The combination of venison with sautéed vegetables in a blend of intense flavors makes it a true treat for the palate. A recipe that highlights the culinary tradition and unique taste of this special meat. An unforgettable gastronomic experience.
The red deer entrecote in parva perfectly combines the succulence of the meat with the intense flavor of the vegetables.
A preparation that requires patience and attention to detail to achieve a dish worthy of sharing on a special occasion.
Each bite is an explosion of flavors that transports those who taste it to a feast of unmatched sensations.
Red Deer Entrecote in Parva
Ingredients
2 kilograms of Venison meat
6 tablespoons of Smoked bacon fat
2 Large leeks
2 Carrots
1 Eggplant
2 Zucchini
1 Red bell pepper
Fresh mushroom
1 pinch of Salt
Green peppercorns
Nutmeg
Fresh ginger
Soy sauce
Lard
Cognac
Preparation
Step 1 : Season the meat with salt and pepper, then brown it on both sides in the fat, and set aside.
Step 2 : Prepare the vegetables as follows: cut the eggplant into thin strips, salt and sauté the zucchini, carrots, leeks, and mushrooms in a skillet with olive oil, starting with the leek, then adding the carrot, and five minutes later, the rest of the vegetables.
Step 3 : Before they are fully cooked, drizzle with cognac, sherry, or balsamic vinegar, soy sauce, and nutmeg. Remove from heat and set aside.
Step 4 : If ginger was added, remove it at this point.
Step 5 : Place a entrecote on double aluminum foil, top with finely chopped (pre-dried) bacon, and then a generous amount of the sautéed vegetables.
Step 6 : Add the chosen alcohol, cream, or lard, wrap it up, and bake at maximum temperature until properly heated.
Step 7 : Serve wrapped and ready to enjoy.
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