Name: Koji-Cured Venison Loin with Pine-Needle Infused Blackberry Gastrique, Parsnip Silk, and Charred Spruce Tip 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, trimmed of all silver skin and connective tissue; 100g (3.5 oz) shio koji (liquid or paste); 500g (1.1 lbs) parsnips, peeled and core removed if woody; 250ml (1 cup) heavy cream, 36% milkfat; 150ml (0.6 cup) whole milk; 100g (3.5 oz) unsalted high-fat butter, chilled and cubed; 200g (7 oz) fresh blackberries, plus extra for garnish; 100g (0.5 cup) granulated sugar; 120ml (0.5 cup) red wine vinegar; 15g (0.5 oz) fresh pine needles, washed and dried; 100g (3.5 oz) fresh spruce tips; 200ml (0.85 cup) neutral grapeseed oil; 2 sprigs fresh thyme; 2 cloves garlic, crushed; 10g (2 tsp) Diamond Crystal kosher salt; Maldon sea salt for finishing

Magic Sous

Koji-Cured Venison Loin with Pine-Needle Infused Blackberry Gastrique, Parsnip Silk, and Charred Spruce Tip Oil — Magic Sous