Name: Black Cardamom & Pine Marinated Venison Loin with Smoked Parsnip Mousse
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Yield: 4 servings
Cuisine: Modern European
Ingredients: **For the Black Cardamom & Pine Venison Loin:**; 600g (1.3 lbs) venison loin, center-cut, silver skin and sinew meticulously trimmed; 2 tablespoons (30ml) extra virgin olive oil, plus more for searing; 2 large black cardamom pods, lightly crushed; 1 tablespoon (5g) finely minced fresh pine needles (from culinary-safe varieties like Scots Pine or White Pine; ensure no toxic species are used); 1 teaspoon (6g) Diamond Crystal kosher salt, plus more to taste; 0.5 teaspoon (1.5g) freshly ground black pepper; 2 tablespoons (30g) unsalted butter; 2 sprigs fresh thyme; 1 clove garlic, smashed; **For the Smoked Parsnip Mousse:**; 500g (1.1 lbs) parsnips, peeled and roughly chopped; 150ml (5 fl oz) heavy cream (36% butterfat); 50g (3.5 tablespoons) unsalted butter, cold and cubed; 0.5 teaspoon (3g) Diamond Crystal kosher salt, or to taste; Pinch of white pepper; Wood chips (e.g., applewood or cherry) for smoking, if using a smoke gun or smoker; **For the Juniper-Infused Venison Jus:**; 200g (7 oz) venison trimmings or bones (optional, for deeper flavor); 1 tablespoon (15ml) grapeseed oil or other high smoke point oil; 2 large shallots, finely diced; 2 cloves garlic, thinly sliced; 1 tablespoon (7g) juniper berries, lightly crushed; 2 sprigs fresh thyme; 1 bay leaf; 100ml (3.5 fl oz) dry red wine (e.g., Pinot Noir or Merlot); 500ml (2 cups) high-quality venison stock (or beef stock); 0.25 teaspoon (1.5g) Diamond Crystal kosher salt, or to taste; **For the Lingonberry Powder & Garnish:**; 30g (1 oz) dehydrated lingonberries

Magic Sous

Black Cardamom & Pine Marinated Venison Loin with Smoked Parsnip Mousse — Magic Sous