Ingredients
Venison cure:
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1 venison or elk loin (trimmed)
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2 tablespoons brown sugar
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1 tablespoon kosher salt
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1 tablespoon black pepper
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1 teaspoon fresh ground juniper
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30 milliliters liquid smoke
Garnish:
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86 grams Grana Padano ribbons
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Pickled Saskatoon berries
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Preserved lemon
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Micro greens
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Fresh black pepper
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Paprika oil
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Crispy shallots
Crispy shallot aioli:
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5 egg yolks
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150 milliliters Dijon
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30 milliliters lemon juice
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100 milliliters white vin
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700 milliliters vegetable oil
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Salt and pepper to taste
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8 charred shallots
Directions
Charred shallot aioli:
- Char shallots on flat top until blackened.
- Puree shallots with egg yolks in vita prep.
- Make a standard aioli by slowly adding veg oil to pureed egg yoks and shallots on medium speed.
- Add white vin to thin out if too thick.
- Season with salt and pepper and lemon juice to finish.
Venison:
- Pat cleaned venison loin with paper, then pat on dry rub mixture. In a cast iron pan, over high heat, sear the meat on all sides (about one minute per side).
- Place venison in freezer to rest and firm up for one hour.
- Thinly slice the seared venison and place directly onto the serving plate in circles around the plate.
- Garnish with 85 grams Grana Padano, shaved into long strips with a peeler. Add garnish ingredients.
