Name: Venison
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 1 to 2 servings
Ingredients: 4 ounces venison; 1 ounce salt; Freshly ground black pepper; 2 ounces ground espresso; Oil, for cooking; 1 tablespoon unsalted butter; 3 sprigs fresh thyme; 1 large red beet; 2 tablespoons olive oil; 2 tablespoons kosher salt; 3 sprigs fresh thyme, leaves stripped from stems; 2 cups chopped carrots; 1 tablespoon kosher salt; 2 quarts canola oil; 2 whole carrots; 1 cup cornstarch; Flaky sea salt, for sprinkling

Directions

For the venison: Sprinkle the venison with the kosher salt, pepper and espresso.
Bring a medium saute pan with oil to high heat. Add the venison to the pan and sear for 2 minutes on each side. Add the butter and fresh thyme and baste until the butter is golden brown, about 1 minute.
Remove from the pan to rest for 2 minutes, then slice against the grain. Reserve the brown butter.
For the beets: Preheat the oven to 375 degrees F.
Drizzle the beet with the olive oil, then sprinkle with the kosher salt and fresh thyme leaves. Wrap in foil and roast until fork-tender, 45 to 90 minutes.
Remove the beet from the oven and remove the skin. Let cool, then cut into medium dice. Puree in a food processor until smooth.
For the carrot puree: In a small saucepan, add the carrots, kosher salt and 4 cups water and bring to a soft boil. Cook until fork-tender, about 10 minutes. Strain in a colander, then puree in a food processor until smooth.
For the carrot chips: Preheat a medium pot with the oil to 325 degrees F.
With a peeler, peel the carrots lengthwise and dust with the cornstarch. Fry until crispy, 2 to 3 minutes.
On a round plate place, the beet puree, carrot puree, beets and brown butter. Slice the venison and place on the plate. Add the carrot chips, then sprinkle with sea salt.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Deer and the Dove, Decatur, GA

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