Loin of venison with purple potato mayonnaise – Italian Cuisine

Loin of venison with purple potato mayonnaise

  • 400 g venison bones
  • 8 loin of venison
  • 2 cloves of garlic
  • 1 carrot
  • 1 stalk of celery
  • 1 onion
  • thyme
  • marjoram
  • rosemary
  • mint
  • butter
  • cornstarch
  • dark chocolate
  • Red wine
  • salt
  • extra virgin olive oil
  • 150 g purple potatoes
  • 130 g sunflower oil
  • 40 g red wine
  • 40 g lemon juice
  • 2 eggs
  • salt

Boil the potatoes, peel and blend them while still hot in a powerful mixer, adding a pinch of salt, the eggs and the oil, always with the blender running. Also add the red wine and lemon juice, and continue blending until you get a stable emulsion.

Chop celery, carrot and onion and brown them in a saucepan with the venison bones. Deglaze with 1/2 glass of red wine and fill with cold water.
Cook over low heat for 2 hours, then filter everything.
You do reduce the fund obtained by about half, over high heat. Then add a bunch of herbs and let the herbs flavor the bottom for a few minutes, then remove them.
Thicken the bottom with a pinch of corn starch dissolved in a little water, finally add salt and 30 g of dark chocolate cut into small pieces, obtaining a sauce.

Brush the lombatine (ribs) with butter and salt them. Close them in individual “candy” packets in baking paper with a piece of garlic and aromatic herbs. Then place the candies in vacuum sealed bags and cook them in the Roner at 48 ° C for 2 hours. Finally, free the loin from the wrappers and brown them in a hot pan with a drizzle of oil. Alternatively, cook the ribs directly in a pan, with a knob of clarified butter, salt, a piece of garlic and aromatic herbs: it will take 2-3 minutes per side.
Serve them with the sauce and potato mayonnaise, completing as desired with seasonal vegetables: we chose a Roman broccoli, just seared and seasoned with oil and salt.

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