Peel and chop the leek in fine wheels, as well as the carrot.
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| Ingredients to make deer loin with Lombard: |
| 1/2 k lombard 250 g puree from Castillas 1 pork sirloin 1 clove of garlic 2 glasses red wine 100 ml olive oil pepper in grain 2 nails 1 onion 1 leek 1 carrot |
Ingredients to make deer loin with Lombard:
2. Laminar the garlic and put in a bowl.
3. Place the spine and cover well giving it well with red wine.
4. Add the pepper and nail and let stand at least 12 hours.
5. Step 2 Grate the very fine Lombard (with mandolin or knife).
6. Then cook in plenty of salt water with a splash of vinegar and salt.
7. Meanwhile peel and chop the onion.
8. Say in a pan with a splash of oil and when it is poached, add the Lombard and saute about 10 minutes.
9. Reserve covered.
10. Step 3 Remove the meat from the marinade.
11. Salpimentar and brown in a casserole with oil, turning around for 20 minutes, leaving it red through the center.
12. Remove from the pan and then saute the lame vegetables, to poach them.
13. Add the chestnut puree and add a little of the maceration juice.
14. Let cook with a little water and cover for 20 min., To reduce the sauce.
15. Then go through a Chinese and temper again with the flesh.
16. Cut the spine into fine wheels and accompany with the Lombard in the center and the sauce above.
