Name: Lapsang Souchong-Smoked Venison Loin with Charred Ramp Chimichurri
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: New American
Ingredients: 700g (1.5 lbs) venison backstrap, trimmed of all silver skin; 2 tablespoons (10g) Lapsang Souchong tea leaves, finely ground; 1 tablespoon (18g) Diamond Crystal kosher salt; 1 teaspoon (2g) toasted black peppercorns, cracked; 2 tablespoons (30ml) neutral oil (grapeseed or avocado); 500g (1.1 lbs) parsnips, peeled and thinly sliced; 250ml (1 cup) heavy cream; 50g (3.5 tablespoons) unsalted European-style butter; 1 whole vanilla bean, split and seeds scraped; 12-15 fresh wild ramps, cleaned; 1/2 bunch flat-leaf parsley, finely chopped; 60ml (4 tablespoons) extra-virgin olive oil; 30ml (2 tablespoons) sherry vinegar; 1 teaspoon (2g) Aleppo pepper or red chili flakes; 60ml (4 tablespoons) fermented honeysuckle nectar (or honeysuckle-infused honey thinned with a splash of water); Micro-ramp leaves or micro-greens for garnish

Magic Sous

Lapsang Souchong-Smoked Venison Loin with Charred Ramp Chimichurri — Magic Sous