Grilled Deer Chops with Red Deer Salami and Pumpkin Cream
Grilled Deer Chops in Open Parsley Ravioli with Venison Gusto Special Edition Red Deer Paprika Salami, Pumpkin Cream, Teran Red Wine Sauce and Grilled Porcini Mushroom by Alen Anzelc
1 bunch of parsley
100g Venison Gusto Red Deer Special Edition Paprika Salami
100g porcini mushroom
200g coconut milk
50g unsalted butter
180-200g (1 pair) deer chops
1l Teran (Slovenian Red Wine)
For the open ravioli mix together flour, eggs, parsley oil and 2 tbsp cold water. Let the dough rest in the fridge for 30 minutes, than roll it up to 1mm thick and cut out the desired shape.
Cook it in well-salted boiling water for 6 minutes and finish it on butter. For the filling slice Special Edition Red Deer Paprika Salami and porcini to small cubes and quickly roast them with some chopped shallots.
For the pumpkin cream, peel and chop pumpkin to small cubes and cook it in coconut milk, with butter, salt and pepper for about 1 hour. Pulp the pumpkin in food processor and put it trough a sieve so you get a smooth cream.
On the grill roast some porcini and a pair of deer chops to medium.
For the sauce separately reduce Red Wine and cream. When reduced mix them together adding some salt pepper and thyme.