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home · French · Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
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.

Serves
4
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The Market List

Serves 4
800 g venison loinfrom red deer, aged 5-7 days
120 ml fresh venison bloodreserved from butchering, strained
30 g freeze-dried raspberriesground to fine powder
12 pieces juniper berriescrushed, for smoking chips
60 ml Cognac VSOPfor deglazing
80 g unsalted Normandy buttercold, cubed
2 medium shallotsbrunoise cut
4 sprigs fresh thymeleaves stripped
1 tsp Fleur de selfor finishing
8 pieces white peppercornsfreshly cracked

The Method

6 steps
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.

Origin & Lineage

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.

Sourced Through Provenance

The hands behind the plate.

Every ingredient here is tied to a verified producer — an estate an ocean away, or a grower within reach of your kitchen. You meet them inside Provenance, never sent off elsewhere.

V
Valrhona
Tain-l'Hermitage, FR
Fleur de Sel de Guérande
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    Safety notes — Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke A working document, not a compliance record.
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    My notes — Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
    HACCP Brief — Codex Alimentarius CXC 1-1969 Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
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    Venison au Sang with Freeze-Dried Raspberry Dust and Juniper Smoke
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