Restaurant "Casa Aurelio".

Place the venison loins in a saucepan or deep frying pan, and cover with all of the other ingredients except the nuts.

Cook slowly and carefully until the venison becomes tender, keeping a close eye on the meat to ensure that it is not overcooked. Venison has a fibrous texture, and overcooking can make it taste stringy and dry. Store in the fridge for three days. Soak the nuts set aside earlier in warm water for 5 hours.

Drain and rinse, then cook over a low heat for 30 minutes with some of the marinade made earlier.

To plate up and serve, cut the venison loins into thin slices and lay them out on the plate in a fan shape. Then place the nuts in the centre. Decorate with the sliced onion and the sprig of rosemary.

To make the sauce, emulsify some of the marinade. Pour the sauce over the plate and serve warm.