Name: Dry-Aged Venison Loin with Pine-Marrow Jus and Green Strawberry Gastrique
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Modern Fine Dining
Ingredients: 800g (1.75 lbs) dry-aged venison loin, trimmed of silver skin and tempered at room temperature; 4 canoe-cut beef marrow bones (approx. 15cm each); 20g (0.7 oz) fresh, food-grade pine needles (Douglas Fir or Spruce), thoroughly rinsed; 200ml (6.7 fl oz) high-quality venison or veal demi-glace; 100g (3.5 oz) fermented green strawberries (lacto-fermented in 2% salt brine for 7 days); 50g (1.7 oz) granulated sugar; 50ml (1.7 fl oz) white balsamic vinegar; 1 large celeriac root (approx. 800g), scrubbed; 500g (1.1 lbs) kosher salt (for salt-baking); 2 egg whites; 100g (3.5 oz) unsalted European butter, cubed; 100ml (3.4 fl oz) heavy cream (36% fat); 2 shallots, finely minced; 3 sprigs fresh thyme; Neutral oil (grapeseed) for searing; Maldon sea salt for finishing

Magic Sous

Dry-Aged Venison Loin with Pine-Marrow Jus and Green Strawberry Gastrique — Magic Sous