Deer loin - slow roasted and marinated with juniper
We would like to present to you a recipe for Deer Loin. It is a recipe given to us by a new Chef of the Restaurant in Hotel Kozi Grod - Michał Marek Dawidowski. It is thanks to his rule „no additives, no flavour enhancers and no monosodium glutamate - creativity plus honesty plus nature” that his dishes have such a delicate and refined taste. He respects the natural taste of products, what makes his dishes one of a kind.
Ingredients (one portion):
- deer loin160g
- several shimeji mushrooms
- 1 potato
- thick carrot - evenly peeled
- Dextrin 10g
- olive oil 80ml
- butter 30g
- vegetable stock 200ml
- salsify peeled 100g
- celeriac boiled in milk until soft100g
- olive oil
- black pepper
- sea salt
Mix and crush marinade ingredients in a mortar. Rub the meat with the marinade and vacuum pack it. Boil in 58,6’C for 8 hours.
Use a peeler to cut thin slices of the carrot (lengthwise). Boil them in stock for 2-3 minutes and roll them into rolls.
Mix dextrin with olive oil and sea salt making a powder of it - it has a great aroma and makes the dish delicate.
Rub boiled celeriac through a sieve and mix with butter in a pot heating slightly, season with sea salt, set aside.
Cut an even cube out of the potato, boil in stock until soft, drain it and fry over butter until golden.
Fry the mushrooms over butter with olive oil and season with sea salt.
Take the meat out of its bath, cut the vacuum packaging, drain on a paper towel and fry over olive oil and butter with thyme until golden. Leave the meat to rest for 2-3 minutes.
Decorate a plate with carrots, celeriac, potato and mushrooms. Cut the loin as you wish - here in 3 parts - put on the plate and add fresh herbs (thyme and sprouts) and sprinkle with olive oil powder.
It is a delicate dish full of color, texture and taste.