Ciervo al Trapo - RookPluim | Picky

Cervena summer deer from Atelier François cooked in a salt crust wrapped with a wet towel. Inspired by the South American Lomo al Trapo, cow in cloth. Deer in a salt crust with thyme, can't be bad I thought. And sure enough, juicy meat with a brilliant fire flavour.

Ciervo al Trapo By RookPluim Cervena summer deer from Atelier François cooked in a salt crust wrapped with a wet towel. Inspired by the South American Lomo al Trapo, cow in cloth. Deer in a salt crust with thyme, can't be bad I thought. And sure enough, juicy meat with a brilliant fire flavour.

Cook time: 60 minutes

Prep time: 30 minutes

Ingredients:

• 1000 g venison steak
• Coarse sea salt
• Thyme (fresh)
• 4 chicory
• 4 Potatoes
• 1 Cauliflower
• Milk
• Butter
• puffed quinoa

Main dish

BBQ,10 ingredients or less,Main dish

• Anjou pigeon with celeriac, shiitake and butternut
  
• Okonomiyaki
  
• Traditional Smoked Eel
  
• Flatbread with spring onion and rosemary
  
• Sauerkraut