French
Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
In the forests of medieval France, where noble hunts yielded both sustenance and ceremony, venison was prepared with the reverence due to such precious protein. This preparation honors the ancient technique of cooking with blood while embracing modern preservation methods that concentrate the berry's essence—a bridge between the hunter's table and contemporary craft.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
800 g
venison loin
from red deer, aged 5-7 days
Not yet stocked in British Columbia
120 ml
fresh venison blood
reserved from butchering, strained
Not yet stocked in British Columbia
30 g
freeze-dried raspberries
ground to fine powder
Not yet stocked in British Columbia
12 pieces
juniper berries
crushed, for smoking chips
Not yet stocked in British Columbia
60 ml
Cognac VSOP
for deglazing
Not yet stocked in British Columbia
80 g
unsalted Normandy butter
cold, cubed
Your own market
2 medium
shallots
brunoise cut
Your own market
4 sprigs
1 tsp
Fleur de sel
for finishing
Not yet stocked in British Columbia
8 pieces
white peppercorns
freshly cracked
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Remove venison from refrigeration 45 minutes before cooking to reach room temperature. Season with fleur de sel and white pepper, allowing the meat to cure while preparing other elements.
2
Heat a cast iron pan over high heat until smoking (approximately 260°C surface temperature). Sear venison loin for 2 minutes each side until deep mahogany crust forms, then reduce heat to medium and continue cooking to 52°C internal temperature for medium-rare.
3
Remove venison to rest under loose foil tent. In the same pan, add crushed juniper berries to create aromatic smoke, then add shallot brunoise and thyme, cooking until softened and fragrant, about 3 minutes.
4
Deglaze pan with Cognac, scraping up all caramelized bits. Reduce by half, then slowly whisk in cold venison blood off the heat, creating a liaison. The mixture should coat the back of a spoon without breaking.
5
Mount the sauce with cold butter pieces, whisking constantly to create glossy emulsion. Strain through fine mesh sieve and keep warm in bain-marie at 60°C.
6
Slice venison against the grain into medallions 1.5cm thick. Arrange on warmed plates, spoon blood sauce around meat, and dust with freeze-dried raspberry powder, creating an artistic contrast of deep crimson sauce and bright berry dust.
VI
What to Pour
The pairing
Agave spirit
From British Columbia
Wine
Without alcohol
GT's Synergy Organic Kombucha — Gingerade
Not yet stocked in British Columbia
Non-alcoholic
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The whole pairingPillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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