Game meat
Ingredientes
- Iberian game
- Salt, pepper and extra virgin olive oil
For the sauce:
- Red wine
- Sugar and cinnamon
- Leek, clove and pepper cloves
- Fruits of the forest
For the garnish:
- Figs
- Violet potatoes
- Duck foie gras
- Raisins and pine nuts
- Milk and cream
- Spicy sauce
- Salt, sugar and pepper
- Radish shoots
Preparation
Tie the Iberian pork and roast in the oven for 20 minutes with salt, pepper and extra virgin olive oil. Once juicy, cut into cubes, according to taste.For the sauce: boil the red wine with sugar, cinnamon, leek, clove and pepper corns (1 litre of wine and 125 grams of sugar). The reduction is ready when the volume has halved. Add the fruits of the forest to the reduction.For the garnish: open the figs, fill with duck foie gras, raisins and pine nuts. Sprinkle with sugar and flambé.Boil the violet boiled potatoes and once tender, add milk, cream, salt and pepper and make a purée that should be a violet-lilac colour.Fill the potatoes with homemade spicy sauce and decorate the plate with radish shoots, violet potato purée and some love and affection.OTHER INFORMATION
Towns:
Osuna
