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Slow Seared Venison Loin
Serves 4
Ingredients:
1kg venison backstrap loin (trimmed - sinew removed)
Korean fritter
400g red cabbage (julienned)
Batter mix
1/2 cup cornflour
1/4 cup plain flour
1/2 cup cold water
200g eshallots halved
50g eshallots finely ringed on mandolin
Sauce
15ml white miso glaze
To make glaze:
100ml sake
100ml mirin
300g white miso
150g caster sugar
150ml beurre blanc
To make beurre blanc:
1/8 cup eshallots
1 sprig thyme
1sprig parsley
1/2 bay leaf
2 black peppercorns
1/3 cup white wine
1/6 cup champagne vinegar
1/8 cup thickened cream
100g unsalted butter cubed
Method
To make miso glaze: Combine 100ml of sake and 100ml of mirin and bring to the boil. Add the 300g of white miso once boiling and bring back to a simmer. Add the caster sugar and bring back to the boil. Only 15ml is required to make the sauce, the rest can be kept for up to four weeks in the fridge.
To make beurre blanc:
Combine the eshallots, thyme, parsley, bay leaf, two peppercorns, white wine and champagne vinegar in a pan and reduce down till nearly evaporated. Then add cream and bring to a simmer. Remove from heat and slowly add butter while whisking. Keep warm until required. When ready to serve add miso glaze to beurre blanc and stir in.
To make the Korean fritter:
Place julienned cabbage in a bowl with salt and allow to sit for 40 minutes or until the cabbage has gone soft. Make the batter mix by sifting the flour into a bowl, adding the cold water and whisking. Add the batter to the cabbage and toss.
Put 1cm of oil in a pan on medium to high heat. Place the mixture into the pan and cook until golden brown. Drain on kitchen paper and serve immediately.
To make roasted eshallots:
Place two tablespoons of butter in a pan until butter foams then add the halved eshallots cut side down. Place a sprig of thyme and a clove of garlic in the pan to enhance the flavour. Once lightly browned place in the oven at 180 degrees Celsius for 12 minutes. Warm prior to serving.
To make eshallot crisps:
Run the sliced eshallots under cold running water to remove the flavour. Place in a deep fryer at 160 degrees Celsius until lightly golden. Salt to taste and set aside.
To make venison:
Portion the venison into 250 gram portions. Venison should be at room temperature prior to cooking. Place the venison on a non stick pan at a medium heat. Seal the venison and turn multiple times - doing this it enhances the texture of the venison. Continue until the venison has a nice brown colour, approximately 5-6 minutes. Allow the meat to rest for five minutes on a resting tray.
To serve:
Slice the venison and arrange in a fan shape on plate. Place Korean fritter alongside and top with a mound of eschalot crisps. Arrange roasted eschalots around the edge of the plate, drizzle miso beurre blanc around the venison and serve.
Chanoh Lee, August 2007
