Episode 11 / 12 - That's nice deer
That's nice deer
500g venison loin, whole, trimmed
2 tbs horopito
1 tbs cayenne pepper
1 tbs smoked paprika
1 tbs chili powder
2 tbs salt
2 tbs cumin seeds, toasted and chopped
1 beetroot, peeled
2 tbs sugar
1/2 cup white vinegar
1 cinnamon quil
2 cloves, whole
1/8 agar-agar powder
Combine all the spices and salt, and rub onto the venison loin
Sear all sides of the venison loin and leave to cool. When the venison is cooled, glad wrap and store in the freezer to harden.
For the cucumber jelly, juice the cucumber and strain through a sieve.
Combine the agar powder and cucumber juice and bring to boil for 1 minute. Then pour into a ramekin and set in the fridge.
For the beetroot, Cut in half Julienne one half and steam for 30 seconds. Combine the sugar, vinegar, cinnamon and cloves in a saucepan, and heat gently until sugar dissolves and spices infused. Take about 3-4 tablespoons of the pickling liquid and steep the matchstick sized beetroot in the pickling liquid, for about 1 minute.
Return the coloured pickling liquid to the saucepan and add the other half beetroot into the saucepan. Heat and reduce the pickling liquid down to a syrup consistency.
Remove the venison loin from freezer and slice thinly. Make a swipe using the pickling syrup on a rectangular plate, then place slices of venison loin on it. On top of each venison loin, place a few pickled beetroots, and a cube of cucumber jelly. Garnish with micro-cress.