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Five Roasted Venison Rack, Sesame Spinach Roll and Fugi Apple Soy Glaze

Five Roasted Venison Rack, Sesame Spinach Roll and Fugi Apple Soy Glaze
Yields
4 servings

NOTE: Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.

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ingredients

Venison Rack

1
Venison Rack
2
Tbsp peanut or canola oil
2
clove garlic, minced
5
oz white onion, minced
cup plum wine
½
cup Korean chili sauce
¼
cup red bean paste
2
Tbsp red miso
½
cup sugar
¼
cup roasted garlic puree
season with salt
season with pepper

Soy Apple Glaze

4
red apples, core and skin removed
¾
cup red beet juice
½
cup apple juice
¼
cup sugar
½
cup shoa xing (Chinese cooking wine)
tsp ginger, minced
¼
cup light soy sauce

Pickled Chanterelle mushroom

12
oz chanterelle mushrooms
1
tsp saffron threads
2
Tbsp rice wine vinegar
4
Tbsp mirin
2
Tbsp sugar
2
Tbsp ginger, minced

White Sesame Spinach with Kimi

2
Tbsp canola or peanut oil
1
lb(s) cleaned spinach
1
Tbsp sesame oil
4
Tbsp white sesame, toasted

Kimizu Sauce

4
egg yolks
¾
cup coconut milk
2
Tbsp rice vinegar
1
Tbsp sugar
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directions

Step 1

Cut venison rack into 4 portions. Mix all ingredients into a bowl and marinate venison rack overnight.

Step 2

Poach apples for 12-15 minutes remove continue to reduce poaching liquid until 1/3.

Step 3

With a brush clean chanterelle mushrooms. Trim and peel the stem but do remove. Brush with lemon juice and olive oil and steam for 5-6 minutes. Heat pickling marinade and add mushrooms. Cover and let steep for 10 minutes.

Step 4

Heat skillet pan with canola or peanut oil. Add spinach and sesame oil. Season with salt and cover for 3 minutes.

Step 5

Whisk all ingredients into a bowl and continue to whisk over steam bath until smooth consistency. Pour over spinach and sprinkle toasted white sesame seeds.

Step 6

Grill the venison rack to your desired colour. Remember venison is very lean therefore will cook faster than other red meats. If you are pan searing, sear on all sides and place in a 350 degrees oven and cook for 5-6 minutes for medium rare. Let the venison nest for 6-7 minutes, slice the meat and reserve the bone for garnish.

Step 7

Brush the apples with soy apple glaze and bake quickly for 5 minutes at 350 degree.

Step 8

Place the venison on top of the apple and stand the bone upright for presentation. Spoon on the pickled chanterelle mushrooms around the apple. Serve the spinach piping hot in a separate bowl.

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My rating for Five Roasted Venison Rack, Sesame Spinach Roll and Fugi Apple Soy Glaze
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