Venison loin with chickpea cream, young carrots and red wine sauce

 

INGREDIENTS

For meat:

• 360 g venison loin
• Salt
• Pepper
• Thyme
• Oil

For the sauce:

• 200 g red wine
• 50 g onion
• 15 g orange juice
• 2 tbsp sugar
• Olive oil
• Salt
• Starch (if needed for thickening)

For accessories:

• 4 pcs young carrots
• 10 g butter
• Salt
• 300 g potatoes (prepare in your favorite way)

For chickpea cream (hummus):

• 240 g canned chickpeas
• 15g olive oil
• 1–2 tbsp lemon juice
• 1 tbsp sesame paste (tahini)
• Salt
• Pepper

PRODUCTION PROCESS

Preparing and cooking meat:

• Gently pound the venison loin with a meat mallet, sprinkle with salt, pepper, and thyme.
• Leave to marinate for 20 minutes.
• Heat the oil in a pan, add the marinated meat and fry on all sides.
• Transfer the fried meat to a baking sheet and bake in an oven preheated to 210 °C until the meat reaches the desired level of doneness.
• Let the cooked meat rest for 5-10 minutes (before cutting).

Making the sauce:

• Fry the chopped onion with olive oil.
• Add wine, orange juice, sugar and mix.
• Heat over low heat until the sauce thickens, taking on a richer flavor.
• Add salt. If you need a thicker sauce, add cornstarch mixed with cold water and stir until desired consistency.

Preparing vegetables:

• Fry the young carrots in a pan with butter and salt until soft and lightly browned.
• We prepare potatoes in the way we choose – boil, bake, or mash.

Chickpea cream (hummus):

• Drain the liquid from the chickpeas and place them in a blender.
• Add olive oil, lemon juice, sesame paste, salt and pepper.
• Blend everything until smooth.

DELIVERY

Place the chickpea cream on a plate, place the carrots and potatoes next to it. Slice the meat and place it next to the vegetables. Drizzle everything with the red wine sauce.