Venison loin with green apple and yogurt

For the loin

• Prepare a mixture with salt, sugar and chopped spices.
• Select the loin, dab the surface with paper towels and brush with red wine vinegar.
• Roll the loin in the mixture of salt and herbs, making the mixture adhere well to the surface. Place in a suitable vacuum bag and packed at 99.99%.
• Leave in the refrigerator for about 12 h.
• Open the bag, remove the excess salt, dab with paper towels and store in the refrigerator.

For the apples

• Thoroughly clean the apples and remove only the central core, leaving the skin intact. You get 2×2 cm cubes from the pulp.
• Prepare a syrup with water and sugar. Let cool and add the gin.
• Place the gin-flavored syrup and the cut fruit in a vacuum bag.
• Conditioned at 99.99% and stored at a temperature of 0° C (32° F).

Final procedure

• Drain the fruit from the syrup and let the cubes dry well. Clean the cherry tomatoes and cut into slices.
• Drain the yogurt one night in the fridge and then season the yogurt cream with salt, pepper and a few drops of lime juice.
• Cut the fallow deer meat loin into thin slices, place the slices on the cold serving plate, decorated with apples and datterino tomato slices.
• Season with natural salt crystals, oil, freshly ground black pepper and yogurt cream.