Pan-Seared Venison Loin with Ancho-Blackberry Pan Sauce and Charred Sunchokes

Instructions

1. 1

   Rub 1.5 lbs Venison loin evenly all over with 2 tbsp Shio koji. Place on a plate at room temperature for 15 to 20 minutes to jump-start enzymatic activity.

   10 min

   Tip: Shio koji's protease enzymes break down muscle fibers while providing natural sugars for quick caramelization, but do not cure it longer than 20 minutes or the game meat will turn soft.

2. 2

   Heat a separate large sauté pan over medium-high heat with 2 tbsp Avocado oil. Place 1 lb Sunchokes (Jerusalem artichokes) flat-side down in a single layer and sprinkle with 0.5 tsp Kosher salt. Cook undisturbed for 6 minutes until deeply browned, flip, and continue cooking for 8 minutes until tender and knife-pierceable.

   14 min

   Tip: Resist the urge to stir early. Sunchokes have inulin which caramelizes into a sweet, hazelnut-like crust when left in continuous contact with the pan.

3. 3

   Use paper towels to thoroughly scrape and wipe away all excess paste from 1.5 lbs Venison loin. Season the exterior lightly with 0.5 tsp Kosher salt.

   2 min

   Tip: Surface moisture and excess shio koji solids will burn black in seconds; wiping it down leaves behind the absorbed glutamate and amino acids without bitter scorching.

4. 4

   Set a heavy cast-iron skillet over high heat until wisps of smoke appear. Pour in 1 tbsp Avocado oil, then add the wiped 1.5 lbs Venison loin. Sear undisturbed for 2.5 minutes to forge a crust. Flip, add 1 tbsp Unsalted butter and 3 sprigs Fresh thyme, and spoon the foaming butter over the meat for 2 minutes until internal temperature hits 125°F (52°C). Transfer venison to a warm plate to rest.

   6 min

   Tip: Venison has almost zero intramuscular fat. Overcooking past medium-rare makes it tough and metallic, so pull it early; carryover cooking will hit an ideal 130°F.

5. 5

   Discard spent thyme sprigs and pour off excess cooking fat from the cast iron skillet, leaving 1 teaspoon behind. Lower heat to medium, add 1 medium Shallot and 1 tsp Ancho chile powder, and stir for 45 seconds until fragrant. Deglaze with 0.25 cup Mezcal, scraping browned fond from the bottom. Pour in 0.75 cup Venison stock or rich beef bone broth, 1 cup Fresh blackberries, 1 tbsp Tamari, and 1 tsp Umeboshi paste. Simmer briskly for 4 minutes, crushing the berries against the pan walls, until reduced by half.

   5 min

   Tip: The high acidity from the blackberries and umeboshi cuts straight through the dense, iron-rich flavor of the venison, while mezcal ties into the ancho's raisin-smoky notes.

6. 6

   Take the skillet completely off heat. Whisk in the remaining cold 2 tbsp Unsalted butter piece by piece until the sauce transforms into a glossy, velvety emulsion. Stir in 0.5 tsp Toasted sansho pepper and any resting juices accumulated from the venison plate.

   2 min

   Tip: Mounting with cold butter off the heat prevents the sauce from breaking. Sansho contains hydroxy-alpha-sanshool, which adds a refreshing tongue-tingling brightness right at the finish.

7. 7

   Slice the rested 1.5 lbs Venison loin against the grain into 1/2-inch thick medallions. Arrange beside the warm 1 lb Sunchokes (Jerusalem artichokes), spoon the glossy blackberry-ancho reduction over the venison, and finish with 2 tbsp Fresh chives.

   3 min

   Tip: Plate immediately on warm dishes so the lean venison retains its heat and luscious texture.