Prep Time
20 min
Yields
4 servings
Slices of the freshest venison are garnished with the boreal flavours of cedar and sea buckthorn, a tart vitamin C–rich berry that can be found fresh or frozen at specialty markets.
Courtesy of Chef Martin Gagné, Restaurant La Traite, Wendake, Que.
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ingredients
Sea Buckthorn Jam
1 ⅓
lb(s) (600 g) sea buckthorn berries, rinsed
14
oz (400 g) apples, diced
17 ½
oz (500 g) sugar
Venison
12
thin slices venison
2
Tbsp (30 mL) cedar jelly
2
Tbsp (10 mL) duck fat
fleur de sel and freshly ground pepper to taste
microgreens for garnish (optional)
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directions
Step 1
In saucepan with splash of water, cook sea buckthorn berries over low heat until they burst.
Step 2
Strain through fine-mesh sieve into clean saucepan; discard seeds. Add apples to berry mixture; stir in sugar. Cook over medium heat for 20 minutes, skimming any foam that forms on surface. Let cool to room temperature.
Step 3
Place venison on serving dish. Brush each slice with cedar jelly and duck fat; sprinkle with fleur de sel and pepper. Garnish with sea buckthorn jam and microgreens.