Seared venison

With pickled onion salad, citrus ponzu and crispy shallots

Serves 6

Preparation 20 mins

Cooking time 20 mins

Ingredients

Citrus Ponzu Sauce
250g sugar
250ml soy sauce
250ml rice wine vinegar
½ tsp dashi
1 slice of lemon

Venison
1 loin of venison
1 tsp olive oil
Salt and pepper
2 onions

Garnish
50g Italian parsley leaves
2 shallots, peeled and thinly sliced
1 red chilli, thinly sliced into rounds
Micro coriander

Method

Citrus Ponzu Sauce
Add ingredients to a medium saucepan. Once boiling, remove from heat and set aside to cool.

Venison
Take two large white onions, peel and thinly slice. Place in iced water and let sit for approximately 3 hours. This takes the sting out of the onions and makes them slightly sweet. Let venison bloom (bring to room temperature). In a heavy pan on high heat, heat oil. Season venison with salt and pepper, and place in the hot pan to sear for approximately 30 seconds each side or until the meat is nicely browned. Let meat rest and place in fridge to set.

Garnish
In a deep fryer or hot oil approximately 175°C, cook off parsley, sliced shallots, and chilli, separately until crispy. Place on a tea towel, lightly mix and let dry out.

Assemble

Drain water off onions and place a small amount on a rimmed plate. Drizzle a generous amount of ponzu sauce. Slice venison into very thin strips and place around the plate on top of the onions. Garnish with crispy parsley, shallots, and chilli. Finish with micro coriander.

Tip: Lightly drizzle with truffle oil to give an extra pop of flavour.

Recipe kindly supplied by

Greg piner
Chef
No7 Balmac
7 Balmacewen Road, Dunedin
no7balmac.co.nz