Name: Coffee-Koji Cured Venison Loin with Fermented Black Garlic Jus
Prep time: 40 min
Cook time: 50 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Modern Fine Dining
Ingredients: 700g (1.5 lbs) venison loin, silver skin removed and tempered; 60ml (4 tbsp) shio koji (liquid or paste); 15g (2 tbsp) espresso beans, finely ground to a powder; 500g (1.1 lbs) parsnips, peeled and core removed if woody; 250ml (1 cup) heavy cream; 250ml (1 cup) whole milk; 50g (3.5 tbsp) unsalted cold butter, cubed; 500ml (2 cups) high-quality dark veal or venison stock; 8 cloves fermented black garlic, peeled; 150g (1 cup) fresh blackberries; 100ml (3.4 oz) red wine vinegar; 80g (1/3 cup) granulated sugar; 5g (1 small handful) fresh, food-grade pine needles (Douglas Fir or Spruce); 2 tablespoons (30ml) neutral oil (grapeseed or avocado); Fine sea salt and espresso powder for finishing

Magic Sous

Coffee-Koji Cured Venison Loin with Fermented Black Garlic Jus — Magic Sous