VENISON WITH ROSE JAM

We love Christmas Day. It is a magical day to share with the family. In households with children, there is an especially cheerful air as they run around in the morning looking for their presents. They spend time excitedly with their new toys while from the kitchen comes the aroma of a tasty stew, which will later bring everyone together at the table.

And those wonderful moments deserve the best menu, so today we bring you a different proposal, so that your Christmas meal is as special as ever, but more surprising than ever.

INGREDIENTS

• 1.5 kg bone-in venison meat
• olive oil
• 1 bunch of vegetables
• 2 tomatoes
• 100 ml of water
• 200 ml of red wine
• 1 tablespoon spruce needles
• Freshly ground black pepper
• 2 tablespoons rose jam

For the herb crisp

• 120 g soft butter
• 1 chopped garlic clove
• 1 tablespoon fresh thyme leaves
• 1/2 tablespoon fresh rosemary, finely chopped
• 2 tablespoons finely chopped parsley
• Zest of 1/2 organic lime
• 100 g bread crumbs
• 75 g chopped nuts, such as hazelnuts or pistachios
• sea salt

For the sweet potato puree

• 400 g sweet potatoes
• 250 g boiled potatoes
• 100 ml milk
• 2 tablespoons of cold butter
• Nutmeg

INSTRUCTIONS

1. INSTRUCTIONS

   1. We start the recipe by preheating the oven to 200° C in CircoTherm® mode.
      CircoTherm® mode
      .
   2. Remove the skin from the venison and carefully remove the threads to the right and left of the backbone and fillets and set aside.
   3. We cut the bones from the meat and place them on a baking tray.
      oven tray
      together with the skin. Drizzle with a tablespoon of oil and bake for 25 minutes at 200° C.
   4. In the meantime, wash the vegetables and chop them coarsely. Cut the tomatoes in quarters.
   5. Add the vegetables, water, red wine, rosemary and pepper to the roasted bones in the oven tray. Season and cook using the
      steam function
      at about 95ºC.
   6. Then strain the broth through a sieve and pour it into an uncovered saucepan. Let it reduce for about 30 minutes.
   7. To make the herb crisp, mix the butter, pepper, garlic, herbs, rosemary, lime zest and nuts. Add the bread crumbs and knead until a dough is formed. We reserve in the
      refrigerator
      .
   8. On the other hand, peel the sweet potatoes and potatoes and boil them in a little salted water for 20 minutes.
   9. After this time, drain the water and mix with the butter, milk, nutmeg and salt until a creamy puree is formed. Keep warm
   10. Brush the meat with oil, season with salt and pepper and brown on the grill or in a frying pan for 3 minutes on each side.
   11. Then, place it on a grill rack and sprinkle the crunchy dried fruit and herb mixture on top. Cook for about 15 minutes at 80ºC in CircoTherm® mode.
   12. Then we brown the crust to make it crispy by roasting it for 2 minutes at 200ºC. Remove from the oven and let stand
   13. Season the reserved butter, milk and nutmeg sauce and add the rose marmalade and pepper. Remove from the heat and thicken with 1 or 2 teaspoons of cold butter if necessary.
   14. Finally, cut the meat into slices and serve with the sauce and the sweet potato puree.

With today’s recipe we bring you a different proposal for Christmas lunch.
It is a special day and therefore, it also deserves a special menu. We are convinced that with this deer meat dish, you will pleasantly surprise your guests and achieve a unique and different Christmas menu.

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