Mix all thick chopped marinade ingredients and cover the whole tenderloin, leaving it in marinade for 24 hours.
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| Ingredients to make chocolate corsa: |
| For 4 people :: 700 gr. of Lomo de Corzo 1/2 cup of roe deer or two chicken hygadillos 50 gr. of bacon 6 tablespoons of oil 1 tablespoon of fried tomato 1/2 liter of broth (preferably hunting meat) 25 gr. of chocolate salt pepper nutzada. | For the marinade :: 1/2 liter of red wine 1/2 glass of vinegar 1 onion 1 clove of garlic 1 carrot 10 gr. of machacada pepper 2 nails tomillo laurel salt. |
Ingredients to make chocolate corsa:
2. Turn it several times.
3. Dry it, drain it, clean it from the briznas and cut it into fat dice.
4. Fry in hot oil the bacon cut, also, in dice and the meat seasoned with salt and pepper.
5. When brown, take them out to a casserole.
6. Fry half onion, 1/2 carrot and a clove of garlic until brown.
7. Add the tomato puree and a glass of the marinade fluid, the blood and cook for 15 more minutes, moving occasionally so that the blood is not cut and linked well.
8. Incorporate grated chocolate and a pinch of nutmeg.
9. Cook for a few minutes.
10. Add the spine and cook over low heat for 30 minutes or until the roe is tender.
11. It can be served with apple without peel roasted with butter and with a plum soaked in brandy in the center.
