Roe deer steaks with caramelized onions and porcini mushrooms

INGREDIENTS

For meat:

• 720 g Roe deer
• Salt
• Pepper
• Thyme

For the caramelized onions:

• 1 kg of pink onions
• 100 g brown sugar
• 100 g balsamic vinegar
• 100 g red wine
• 5g oil
• Salt
• Pepper

For the boletus caponata:

• 500 g boletus
• Salt

For the supplement:

• 600 g potatoes (prepare to your taste)

 

 

PRODUCTION PROCESS

Preparing and cooking meat:

• Gently pound the Roe deer with a meat mallet, sprinkle with salt, pepper, and thyme.
• Leave to marinate for 20 minutes.
• In a heated pan, fry the meat on both sides until a nice crust forms.
• If necessary, finish baking in an oven preheated to 180 °C to make the meat juicy and tender.

Making caramelized onions:

• Finely chop the onions with a vegetable slicer or knife.
• We put them in a saucepan, add oil, sugar, and pour in balsamic vinegar and red wine.
• Simmer over low heat, stirring occasionally, until the liquid evaporates and the onions become soft and caramelized.

Mushroom Chopped:

• Boil the boletus in salted water.
• Drain and finely chop.

Preparing the potatoes:

• We prepare potatoes according to our taste - you can boil, fry or make mashed potatoes.

DELIVERY

Place the Roe deer steaks on a plate, arrange the caramelized onions and chopped boletus mushrooms next to them. Serve with the potatoes prepared as desired as a garnish.