Ingredients FOR LOMBATINA AND SAUCE
- 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
Ingredients FOR PURPLE POTATO MAYONNAISE
FOR THE PURPLE POTATO MAYONNAISE
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.
FOR THE SAUCE
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.
FOR THE LUMBATINES
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.
