Tiffany Granath New Suv

with Vanilla Sauce Deer

Mix .......... flavors

saw this recipe some time ago in a book of Arzak, the truth is that he scored because I felt that the combination of flavors would be original and not a mistake. Taking advantage from Cascajares cheek had sent me a deer, I decided to prepare and I think the success has been great as the sweet flavor blends well with the taste of deer meat.

One thing that has this recipe is that it is very quick to thank Cascajares , as the cheeks heated in 1 minute, took only what it takes to make the sauce. In my cheeks can come 7 are for two guests chiquititas but gives more than enough ..... worth a try .....

The original recipe came prepared lining otherwise, I have made a "simple" bag mashed potatoes (sorry .....) and I have spent the pineapple into small pieces with a little brown sugar in a pan ....

Ingredients (2 people) 1 can

Cheeks Cascajares

Deer Mashed Potato

4 slices of pineapple in juice

vanilla sauce: 2 onions

1 shallot

, 1 carrot, 50ml of brandy

wine 250ml 125ml Port wine (I used PX)

500ml water 1 chicken bouillon cube

1 / 2 vanilla bean

Preparation To make the vanilla sauce, chop fine vegetables and poached until it begins to brown. Add the wine, brandy and the PX, and let the alcohol evaporate for a few minutes. Finally add water, broth, a little salt and vanilla pod in half open. We boil, we lower the heat and let cook until the vegetables are very tender. Once you have that point, if we see that we have left plenty of fluids, we got the fire and boil down until it is to our liking. Beat with a mixer and add salt.

prepare the mashed potatoes and gilded pineapple on hot skillet with a tablespoon of brown sugar. We took the cheek of the can, we remove the duck fat that surrounds and heated for 1 minute in the microwave. When we go to serve the dish we put the cheek in the hot sauce and have a couple of minutes to coat in the sauce. Serve with mashed potatoes and pineapple.