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.

Click to enlarge