Venison chop, the sweet and sour recipe with juniper and black cherries
The venison chop with juniper and black cherry sauce by Vittorio Tarantola, chef of the Tarantola Restaurant in Appiano Gentile, offers a balance of intensity, sweetness, and acidity.
Venison chop, the sweet and sour recipe with juniper and black cherries
Vittorio Tarantola's venison chop combines game meat with a juniper and black cherry sauce, with creamed red cabbage, sweet and sour Tropea onions, and green beans for a balance of intensity and acidity.
Preparation
Quickly brown the venison chops in a pan with a drizzle of extra virgin olive oil.
Season with salt and pepper and keep the meat warm.
roast sauce reduction, flavour with powdered juniper and complete with black cherries.
Finely slice the red cabbage and Tropea onion. Sauté lightly, then cover with water.
For the sweet and sour onions, bring the water, vinegar, and sugar to a boil. Add the onion.
cut into strips together with bay leaves, cloves and juniper and cook for a few minutes on the heat
Plating
Spread the red cabbage cream on the bottom of the dish and arrange the green beans and Tropea onions on top.
Sweet and sour. Slice the venison chop and arrange it in the center. Finish by drizzling the juniper and black cherry sauce over it.
A structured second course, where the woody notes of juniper meet the sweetness of black cherries and the liveliness of vinegar.
