Grilled Paiche with summer vegetables. Use loin and belly.
|
|
Poached Paiche in cilantro broth. Use loin and tail.
|
|
Seared Paiche with red wine sauce and wild mushrooms. Paiche loin sealed with meat juice, fresh wild mushrooms and lima beans purée. Use loin.
|
|
Grilled Paiche steak. Cut with backbone and skin, marinated and grilled; bone preserves the humidity in the meat. Also great for tail.
|
Miso marinated Paiche. Cooked in oven and served with its sauce. Use loin and belly. |
|
Stir fried Paiche with soy-vinegar sauce. Use loin, tail and trimmings. |
|
Baked Paiche wrapped in banana leaf. Use loin. |
|
Panko deep fried Paiche. Paiche coated in Japanese panko and fried in sunflower oil. Use loin, tail and trimmings. |