Sugar cured Cervena venison
- Sugar-cured Venison
- 1 Cervena Venison loin
- 10 juniper berries
- 2 cloves garlic
- 6 bay leaves
- 12 black peppercorns
- 10 g fresh thyme
- 110 g palm sugar
- 90 g flaky sea salt
- Apricot and plum relish
- 1 tbsp minced chives
- Umeboshi paste available from Japanese stores
- 25 ml verjuice
- Miso toast
- 250 g unsalted butter
- 250 g white miso paste
- 2 ciabatta loaves chilled
- clarified butter
- To serve
- truffle oil (optional)
Method
Combine the juniper, garlic, bay leaf, peppercorns and thyme with the salt using a pestle and mortar. Grate the palm sugar and add it to the salt mix.
Trim the venison loin of any sinew. Dry with paper towels and put onto a small shallow tray just big enough to hold it. Cover the venison with the cure mix and rub in to the meat. Cover with cling film and fix a heavy weight on top. Refrigerate for 24-36 hours.
When ready to serve
Remove the venison from the refrigerator, wipe clean with paper towels and set aside.
For the miso toast, combine the miso paste and butter and set aside. Slice the chilled ciabatta and cut rounds (about 4-5cm in diameter) using a cookie cutter. Heat the clarified butter and cook the toast until crisp. Drain and cool on paper towels.
For the pickled plum and apricot relish, preheat the grill on high. Slice two of the apricots in half and remove the stones. Gently heat the verjuice in a pan and add the apricots flat-side down. Simmer gently for a few minutes then place under the grill until the skin just starts to blister. Remove from the grill and place the apricots on paper towels. Gently rub the skin off using a paper towel or cloth. Place into a bowl and set aside.
Halve the remaining apricots and remove the stones. Dice them finely and put them into the bowl with the cooked apricots. Add pickled plum puree to taste then add the chives. Combine until the cooked apricots have broken down and act as the glue to the relish. Season with sea salt to taste.
To serve
Slice the venison to fit the size of the toast. Smear the toast with miso butter, place the venison on top, add a dollop of the relish and drizzle with a touch of truffle oil.
Servings4
INGREDIENTS
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Method Combine the juniper, garlic, bay leaf, peppercorns and thyme with the salt using a pestle and mortar. Grate the palm sugar and add it to the salt mix. Trim the venison loin of any sinew. Dry with paper towels and put onto a small shallow tray just big enough to hold it. Cover the venison with the cure mix and rub in to the meat. Cover with cling film and fix a heavy weight on top. Refrigerate for 24-36 hours. When ready to serve Remove the venison from the refrigerator, wipe clean with paper towels and set aside. For the miso toast, combine the miso paste and butter and set aside. Slice the chilled ciabatta and cut rounds (about 4-5cm in diameter) using a cookie cutter. Heat the clarified butter and cook the toast until crisp. Drain and cool on paper towels. For the pickled plum and apricot relish, preheat the grill on high. Slice two of the apricots in half and remove the stones. Gently heat the verjuice in a pan and add the apricots flat-side down. Simmer gently for a few minutes then place under the grill until the skin just starts to blister. Remove from the grill and place the apricots on paper towels. Gently rub the skin off using a paper towel or cloth. Place into a bowl and set aside. Halve the remaining apricots and remove the stones. Dice them finely and put them into the bowl with the cooked apricots. Add pickled plum puree to taste then add the chives. Combine until the cooked apricots have broken down and act as the glue to the relish. Season with sea salt to taste. To serve Slice the venison to fit the size of the toast. Smear the toast with miso butter, place the venison on top, add a dollop of the relish and drizzle with a touch of truffle oil. |
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