With the arrival of autumn, landscapes are transformed, and so are flavours. It is time to rediscover products that only this season can offer: game, chestnuts, mushrooms and truffles, ingredients that evoke tradition, warmth and nature.
From the Parador de Córdoba, head chef David Gómez López presents a creation that perfectly sums up the spirit of autumn: grilled venison taco with creamy chestnuts, mushrooms and truffle juice.
This dish is a tribute to seasonal produce, prepared in different textures to bring out all its flavour. The intensity of the venison blends with the creaminess of the chestnut purée, the aroma of the mushrooms and the elegant touch of the truffle juice, creating a dish that celebrates the richness of autumn cuisine.
A dish that reflects the essence of Paradores: respect for local produce, creativity in preparation and a culinary experience that connects with the senses.
Are you up for the challenge? Share your creation with us on social media using the hashtag #CocinaParadores and continue enjoying the flavours of Paradores at home.
What we're going to cook:
- Grilled venison taco
- Creamy chestnut
- Meat juice
- Truffle sauce
- Sautéed mushrooms
Ingredients for 6 servings:
1. For the grilled venison taco
| Products | Quantity |
|---|---|
| EVOO | 1 dl. |
| Venison loin | 1,080 Kg. |
| Salt maldón | C/s |
2. For the chestnut cream
| Products | Quantity |
|---|---|
| Chestnuts | 1 kg. |
| Chicken broth | 5 dl. |
| Fine salt | C/s |
| Ground black pepper | C/s |
| EVOO | C/s |
3. For the beef stock
| Products | Quantity |
|---|---|
| Beef bones | 500 gr. |
| Carrot | 150 gr. |
| Onion | 150 gr. |
| Pear tomato | 100 gr. |
| Red wine | 200 ml. |
4. For the truffle sauce
| Products | Quantity |
|---|---|
| Shallot | 150 gr. |
| Garlic | 150 gr. |
| Black truffle oil | 1 dl. |
| Red wine | 20 dl gr. |
| Meat juice | 8 gr. |
| Sprig of thyme | C/s |
| Salt | C/s |
5. For sautéing mushrooms
| Products | Quantity |
|---|---|
| EVOO | 1 dl. |
| Garlic | 1 gr. |
| Boletus | 0,05 gr |
| Amanita | 0,05 gr. |
Preparations:
Preparation of grilled venison tacos:
• Place EVOO on the griddle and preheat it.
• Add the venison loin steak and cook on both sides. The cooking time will depend on how well done you want it.
• Remove from the hob and serve.
Preparation of the chestnut cream:
• Peel and wash the chestnuts and set aside.
• Place a frying pan on the heat and add the black truffle oil and chestnuts. Sauté for a few seconds, then add the chicken stock and leave to cook until the chestnuts are tender.
• Next, blend until creamy and set aside. Season with salt and pepper to taste.
Preparation of beef juice:
• Roast the bones in the oven together with the carrot, onion and tomato, deglaze with red wine and cook everything together over a low heat until it has reduced sufficiently. Once ready, strain through a fine mesh strainer.
• We reserve.
Preparation of truffle sauce
• Put the black truffle oil in a pan and sauté the onion. When it is soft, add the garlic and sprig of thyme and sauté for 2 to 3 minutes. Add the red wine and deglaze the pan. Leave to cook for a few seconds so that the alcohol evaporates.
• Add the meat juices and simmer until reduced to the desired thickness.
• Finally, add the chopped black truffle.
Preparation of the mushroom sauté:
• Put the extra virgin olive oil in a frying pan, add the garlic and, once browned, add the mushroom mixture and sauté for a few seconds so as not to overcook them.
Presentation
• Arrange the sauces on a deep plate as a base; place the venison taco on top and decorate around it with the rest of the ingredients.
