Deer and chuño

For the deer loin:  

• Debone and clean the meat.
• Roll the meat with the help of cling film, as though you were making a mi-cuit.

For the juice:

• Prepare a brown stock with the deer bones.
• Cut the onion and the leek into julienne, the carrot into half-moons and the garlic into slices.
• Simmer until it takes on a toasted color, this will give the sauce the desired flavor and color.
• Once the vegetables are simmered, add the wine, reduce and let the alcohol evaporate.
• Add the brown stock and blend.
• Stir to recover the color lost after blending and if necessary add some Paris sauce to darken the sauce and provide a bitter taste that will improve the taste of the meat.

For tear peas:

• Peel and preserve the peas in the fridge, peel the same day to avoid oxidation.

For the peanut chuño:  

• Put the chuño to soak 1 or 2 days before, changing the water every so often. (Change the water so that the bitter taste of the chuño gradually goes away).
• Once soaked, remove the skin and make small pieces.
• The boiling of the chuño is the same as a normal potato. Place water in a casserole dish add a little salt and a piece of onion. Cook until it is ready.
• Blend the peanuts with a little water until you get a thick sauce. Once blended, cook for around 30 minutes and set aside. 

SET UP

• Add salt and pepper to the meat, grease and brown in the grill. Leave the center pink to cook to perfection. Carve the meat. 
• Heat the chuño with the peanut sauce.
• Sauté the peas lightly with oil and salt.
• Plate up and pour the sauce over the meat.