Chef Anthony Bombaci of Nana – Dallas, TX

Method:

For the Liquid Caramel:
Make a dry caramel with the sugar and lemon juice then add the hot water to dissolve the sugar. Cook over low heat, dissolving any lumps. Strain, cool, and reserve for service.

For the Pan Roasted Salsify:
Preheat oven to 200C. Toss the salsify with butter and olive oil and roast until caramelized and slightly al dente. Reserve, keeping warm.

For the Thai Peanut Sauce:
Preheat oven to 170C. Combine the salt, sugar, vinegar, green curry paste, lemon grass, ginger, veal stock, and shallots to taste in a rondeau over medium heat. When well combined, roast the peanuts until fragrant and lightly toasted, then remove them from the oven and allow to cool slightly. Crush the peanuts with the bottom of a pan and add to the sauce. Bring the sauce to a boil and simmer until it reaches a light sauce consistency. Reserve, keeping warm.

For the Cervena Venison:
Preheat a thermal circulator to 55°C. Season the venison lightly with salt and place each portion in its own vacuum bag. Drizzle about 10 centiliters of extra virgin olive oil in each bag and vacuum at 99.9%. Cook the venison for 14-18 minutes, the remove from the water bath, drain and dry the venison with paper towel. Sear the venison with in a hot pan with olive, caramelizing the loins on each side. Season liberally with salt immediately after searing. Allow the venison to rest 4-5 minutes before slicing in two equal pieces.

To Assemble and Serve:
While the venison is resting add the julienned cilantro to the Thai Peanut Sauce. Bring the liquid caramel to a boil and add the bananas. Toss the bananas in the caramel and finish with butter. Garnish with micro cilantro.

Method:

For the Liquid Caramel:
Make a dry caramel with the sugar and lemon juice then add the hot water to dissolve the sugar. Cook over low heat, dissolving any lumps. Strain, cool, and reserve for service.

For the Pan Roasted Salsify:
Preheat oven to 400°F. Toss the salsify with butter and olive oil and roast until caramelized and slightly al dente. Reserve, keeping warm.

For the Thai Peanut Sauce:
Preheat oven to 325°F. Combine the salt, sugar, vinegar, green curry paste, lemon grass, ginger, veal stock, and shallots to taste in a rondeau over medium heat. When well combined, roast the peanuts until fragrant and lightly toasted, then remove them from the oven and allow to cool slightly. Crush the peanuts with the bottom of a pan and add to the sauce. Bring the sauce to a boil and simmer until it reaches a light sauce consistency. Reserve, keeping warm.

For the Cervena Venison:
Preheat a thermal circulator to 130F. Season the venison lightly with salt and place each portion in its own vacuum bag. Drizzle about 10 centiliters of extra virgin olive oil in each bag and vacuum at 99.9%. Cook the venison for 14-18 minutes, the remove from the water bath, drain and dry the venison with paper towel. Sear the venison with in a hot pan with olive, caramelizing the loins on each side. Season liberally with salt immediately after searing. Allow the venison to rest 4-5 minutes before slicing in two equal pieces.

To Assemble and Serve:
While the venison is resting add the julienned cilantro to the Thai Peanut Sauce. Bring the liquid caramel to a boil and add the bananas. Toss the bananas in the caramel and finish with butter. Garnish with micro cilantro.