Chef Lorenzo's recipe: Vin Santo roast venison with braised endive and chickpeas purè

Ingridients for 4 servings

500 g of Venison divided into 12 pieces

4 thyme branches

2 sage leaves

1 glass of vin santo

300 g boiled chickpeaks

2 garlic cloves

1 glass of white wine

1 dl Fonterutoli evo olive oil

2 endive

Salt and pepper to the taste

For the chickpeas cream

Blanch in a pan the garlic and sage, deglaze with the white wine and allow to reduce, add salt and pepper and enough water to cover the chickpeas. Blend until you get a creamy consistency.

Divide the endive into 4 parts, add salt and pepper and cook in the oven with a glass of water at 150°c for 25 minutes or until caramelized and tender.

Divide the venison into 12 pieces, roast it with the thyme and olive oil for 3 minutes until pink inside. Deglaze with vin santo and let the sauce reduce

Finally divide the pure, the endive and the venison in 4 plates and add the sauce, add olive oil and pepper.
In pairing we suggest Castello Fonterutoli Chianti Classico Gran Selezione, perfect served with savoury dishes, game, stews, truffles, aged cheeses.