Name: Koji-Cured Venison Loin with Fermented Spruce-Tip Jus, Charred Parsnip Silk, and Pickled Pine-Needle Oil
Prep time: 45 min
Cook time: 45 min
Total time: 25 h 30 min
Yield: 4 servings
Cuisine: Modern Nordic
Ingredients: 800g (1.75 lbs) venison loin (backstrap), cleaned of all silver skin and connective tissue; 4 tablespoons (60ml) liquid shio koji; 500g (1.1 lbs) large parsnips, scrubbed but unpeeled; 200ml (3/4 cup) heavy cream (36% fat); 75g (5 tablespoons) high-quality unsalted butter, cubed and chilled; 500ml (2 cups) fortified venison or veal brown stock (reduced to a demi-glace consistency); 50g (1.7 oz) fermented spruce tips (or fresh spruce tips steeped in 1 tablespoon spruce vinegar); 1 large shallot, minced; 100g (3.5 oz) fresh pine needles (Scots pine or similar edible variety); 200ml (3/4 cup) neutral grapeseed oil; 15g (1 tablespoon) Diamond Crystal kosher salt; 2 cloves garlic, crushed; 2 sprigs fresh thyme

Magic Sous

Koji-Cured Venison Loin with Fermented Spruce-Tip Jus, Charred Parsnip Silk, and Pickled Pine-Needle Oil — Magic Sous