Recipe by Matteo Metullio: Venison roast-beef, pistachio purée, lemon honey and wasabi puffed rice chips

Ingredients for 4 persons

350 g of cleaned venison sirloin
350 g of veal
125 g of pistachio paste
100 g soft mashed potatoes
50 g of thousand-flower honey
10 g lemon juice
5 g mustard
50 g carnaroli rice
10 g wasabi paste
10 g shelled pistachios
100 ml. of brown meat stock
Extra virgin olive oil
Oil for frying to taste

Procedure

For the venison

Brown the meat in a pan on both sides with a drizzle of oil and let it rest at 40°C before carving.

For the brown stock

Take veal bones roast them in an oven at 180 degrees for 15 minutes, separately in a large pot make a mire poix of celery, carrot and onion, add the roasted veal bones, tomato paste, half a liter of red wine, ice and cold water. Boil for 3 to 4 hours, let the liquid stand until cold, once cold take out the bones. Put the liquid in the cell and the next day degrease it (separate the fat that is on it).

The next day roast some venison bones, and repeat the process done for the veal bones. Red port should be used instead of wine, and instead of soaking with water and ice, cold defatted veal liquid is used.

Halfway through cooking, the bones should be removed, and it is brought to reduction until a thick sauce is obtained. No salt or other spices should be added.

For the pistachio mashed potatoes

Prepare a very creamy mashed potato and blast chill to +3.

Once cold, mix it with the pistachio paste, adjusting salt and pepper.

Coarsely chop the pistachios and keep them on the side to finish the dish.

For the lemon honey

Mix the honey, lemon juice and mustard with a whisk until smooth.

For the puffed rice chips

Cook the rice in 1 liter of salted water for 1 hour.

Blend everything, including the cooking liquid, in the Bimby until smooth. Add wasabi, blend again, and adjust for salt. Spread the mixture to a thickness of about 2mm on silpats and dry under serving lamps.