Roast Venison

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Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.


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Dish made the final day of basic cooking course at Senac


Ingredients

1 back room or the back of a red brocket

lard

Garlic to taste

Onion

Lemon

bay

Ginger

Lard

goat pepper (green)

Olive oil


Preparation 

 

1. Drill very well the back room or the back of a red brocket and thread pork lard, meat is very dry.

2. Cortadinho season with ginger, pepper goat (green), salt, garlic and onion, sour lemon and bay.

3. Place in a roasting pan greased with lard (not oil, which dries out even more) and bake.
Make a cold sauce (will not fire) with lemon-Galician, goat pepper, onion, garlic and olive oil.

4. After baked, cut the slices, take the sauce and serve.

5. Only prepare this dish to find such captive-bred animals meat Hunting is prohibited !.


2Salad

Traditional Brazilian Main Course to bring exquisite recipes to your fine dining table for special ocacsions.


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Recipes Book`s

International Recipe’s Book Main Course

The Main Course Book is a collection of recipes based on meat fish and pork ingredients. They also include Duck, Pigeon and Veale delicacies for special moments.


Main Course Book

– Download –


 

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7 Comments Add yours

  1. kelleysdiy says:

    Your dish looks incredible!

    Liked by 1 person

      1. kelleysdiy says:

        Thank you for sharing your recipe!

        Liked by 1 person

  2. Love your recipes! Please follow back

    Liked by 1 person

  3. Great recipes and website Chef Gustavo 🙂

    Liked by 1 person

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