Venison with quince paste
Difficulty: Media
800 gr, thickle sauce, mashed mast, 4 units of confide figs, oil, salt and pepper.
For mashed mast: 200 gr of mast, 200 gr of sugar, 500 cl. of water.
For the carob sauce: meat juice, vinegar, caramel, 1 cup of port.
Preparation
We peel and cut the membrane, add the sugar and water and reduce it to slow heat; then we pass it and reserve it.
We put all the ingredients in a pot and reduce them to slow heat; then we reserve it.
For the trusted figs, all four units are trusted in syrup.
We took the back, splattered it, and fried it with strong fire on both sides. We booked it and split it into eight steaks, two per ration. We mount the dish: 2 fillets with a little salsa covering half filet, a tablespoon of mashed mast and, above all, a trusted fig.
