120 ml
fresh venison blood(reserved from butchering, strained)
30 g
freeze-dried raspberries(ground to fine powder)
12 pieces
juniper berries(crushed, for smoking chips)
60 ml
Cognac VSOP(for deglazing)
80 g
unsalted Normandy butter(cold, cubed)
2 medium
shallots(brunoise cut)
4 sprigs
fresh thyme(leaves stripped)
1 tsp
Fleur de sel(for finishing)
8 pieces
white peppercorns(freshly cracked)
· · ·
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.
