Name: Five Roasted Venison Rack, Sesame Spinach Roll and Fugi Apple Soy Glaze
Yield: 4 servings
Ingredients: 1 Venison Rack; 2 Tbsp peanut or canola oil; 2 clove garlic, minced; 5 oz white onion, minced; ⅔ 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; 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; 12 oz chanterelle mushrooms; 1 tsp saffron threads; 2 Tbsp rice wine vinegar; 4 Tbsp mirin; 2 Tbsp sugar; 2 Tbsp ginger, minced; 2 Tbsp canola or peanut oil; 1 lb(s) cleaned spinach; 1 Tbsp sesame oil; 4 Tbsp white sesame, toasted; 4 egg yolks

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.

Ingredients

Venison Rack

Tbsp peanut or canola oil

clove garlic, minced

oz white onion, minced

⅔

cup plum wine

cup Korean chili sauce

cup red bean paste

Tbsp red miso

cup sugar

cup roasted garlic puree

season with salt

season with pepper

Soy Apple Glaze

red apples, core and skin removed

cup red beet juice

cup apple juice

cup sugar

cup shoa xing (Chinese cooking wine)

tsp ginger, minced

cup light soy sauce

Pickled Chanterelle mushroom

oz chanterelle mushrooms

tsp saffron threads

Tbsp rice wine vinegar

Tbsp mirin

Tbsp sugar

Tbsp ginger, minced

White Sesame Spinach with Kimi

Tbsp canola or peanut oil

lb(s) cleaned spinach

Tbsp sesame oil

Tbsp white sesame, toasted

Kimizu Sauce

egg yolks

cup coconut milk

Tbsp rice vinegar

Tbsp sugar

Ingredient Substitution Guide

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