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WILD COOKING – Fawn loin with cheese sauce and blackberries

WILD COOKING – Fawn loin with cheese sauce and blackberries

Fawn loin in cheese sauce
  • Liquid cream
  • Blue cheese 
  • Mushrooms 
  • Blackberries 
  • Olive Oil
  • White Wine 
  • Rosemary 
  • Cloves 
  • Salt 
  • Butter 
  1. Sauté the mushrooms and three cloves of garlic over medium heat.
  2. Once cooked, add a glass of white wine over high heat until it is reduced.
  3. Prepare the other part of the sauce. Crush the mushrooms in a thermomix or manual or electric mixer so that they are crushed but still chewy.
  4. Add the liquid cream in a pan and add the blue cheese until both are completely fused.
  5. Unite the two parts of the sauce incorporating the crushed mushrooms in the cheese and cream sauce; and season.
  6. For the meat, bathe it in butter on both sides and add rosemary to give it a rustic touch.
  7. Seal the meat.
  8. Place the piece in a dish and put it in the oven for 20 minutes at 150ºC, thus seeking to achieve the three colors of the meat.
  9. Finally, add some blackberries to reach the sweet / salty contrast so used in hunting cuisine.
  10. Put the sauce in a bowl as a side and let each one serve to taste.

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