French
Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
Pillar I
Ingredients
Serves
4
800 g
venison loin
120 ml
fresh venison blood
30 g
freeze-dried raspberries
12 pieces
juniper berries
60 ml
Cognac VSOP
80 g
unsalted Normandy butter
2 medium
shallots
4 sprigs
fresh thyme
1 tsp
Fleur de sel
8 pieces
white peppercorns
Pillar II
Method
6 steps
1.
Remove venison from refrigeration 45 minutes before cooking to reach room temperature. Season with fleur de sel and white pepper, allowing the meat to cure while preparing other elements.
2.
Heat a cast iron pan over high heat until smoking (approximately 260°C surface temperature). Sear venison loin for 2 minutes each side until deep mahogany crust forms, then reduce heat to medium and continue cooking to 52°C internal temperature for medium-rare.
3.
Remove venison to rest under loose foil tent. In the same pan, add crushed juniper berries to create aromatic smoke, then add shallot brunoise and thyme, cooking until softened and fragrant, about 3 minutes.
4.
Deglaze pan with Cognac, scraping up all caramelized bits. Reduce by half, then slowly whisk in cold venison blood off the heat, creating a liaison. The mixture should coat the back of a spoon without breaking.
5.
Mount the sauce with cold butter pieces, whisking constantly to create glossy emulsion. Strain through fine mesh sieve and keep warm in bain-marie at 60°C.
6.
Slice venison against the grain into medallions 1.5cm thick. Arrange on warmed plates, spoon blood sauce around meat, and dust with freeze-dried raspberry powder, creating an artistic contrast of deep crimson sauce and bright berry dust.
Pillar III
Quality Hierarchy
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Open The KitchenPillar IV
Sensory Tests
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Pillar V
Cross-Cuisine Parallels
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Pillar VI
Beverage Pairings
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Pillar VII
Origin & Lineage
In the forests of medieval France, where noble hunts yielded both sustenance and ceremony, venison was prepared with the reverence due to such precious protein. This preparation honors the ancient technique of cooking with blood while embracing modern preservation methods that concentrate the berry's essence—a bridge between the hunter's table and contemporary craft.
Sourcing
Where to find these ingredients
Region: global
Lekker
Vancouver, BC, CA
Fleur de Sel de Guérande · Sel de Camargue — La Baleine Fleur de Sel
Tools & Compliance
The working layer
Profession+ for HACCP and Cost