3 h
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: June
Ingredients for 5 portions
Ingredients for portions/units
Frozen venison loin 0.8 kg
Onion 0.1 kg
Carrots 0.1 kg
Leek 1.0 ud
Garlic, bulb 1.0 ud
Red wine 0.2 l
Brown stock 1.0 l
Chuño 0.25 kg
Guisante lágrima 0.05 kg
Unshelled 0.1 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l

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. 


  • 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.
Nutritional information (1 portion)
Fiber 10.47 g
Saturates 8.04 g
Monounsaturated fatty acids 30.26 g
Polyunsaturated fatty acids 6.64 g
Cholesterol 80.0 mg
Calcium 229.01 mg
Iron 9.61 mg
Zinc 5.1 mg
Vitamin A 535.98 ug
Vitamin C 64.65 g
Folic acid 231.72 ug
Salt (Sodium) 327.31 mg
Sugars 21.32 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.