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.
Sea Buckthorn Jam
In saucepan with splash of water, cook sea buckthorn berries over low heat until they burst.
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.
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.