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 Acorn purée:
If you cannot obtain acorns, you might use chestnuts instead. Peel the acorns and cook for 15 minutes in water or white wine. When soft, drain and purée with the butter, cream, salt and pepper.
Nut parcels:
Cut four squares of filo pastry measuring 10 cm / 4 in. Place the cheese and nuts in the center and close the pastry to form small bag shapes. Bake in the oven at 180º C / 350º F.
Sirloin:
Trim the meat and cut into four pieces. Lard with anchovies. Melt the cheese in the game stock until smooth.
Fry the sirloin pieces until only just done then remove from the pan. Add the cheese sauce to the pan juices and blend.
Serve the sirloins, coated with a little sauce, alongside the acorn purée and the nut parcels.
Recommended wine
A red DO Almansa made from Garnacha Tintorera grapes. This single-variety wine offers fruity notes that harmonize with the strong Manchego cheese, balancing the flavors. The other characteristics ofthe grapes, such as their body and good structure, will come into their own in combination with the venison, bringing out its flavor and rounding off the sharpness of the acorn purée.
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