Sansho & Smoked Sea Salt-Cured Venison Bowl with Blackberry-Morita Glaze

Instructions

1. 1

   In a small bowl, combine 1.5 tbsp coarse sea salt, 1 tbsp cane sugar, 1 tsp ground sansho pepper, and 0.5 tsp ground juniper berries. Coat 1.2 lbs venison loin thoroughly on all sides with the cure mix. Set on a wire rack at room temperature to dry-cure while prepping the rice.

   5 min

   Tip: Quick curing draws out excess surface moisture and concentrates the meat's natural umami without making it salty.

2. 2

   In a medium saucepan, combine 1 cup wild rice blend and 2 cups vegetable broth. Bring to a boil over high heat, then cover, reduce heat to low, and simmer until tender and liquid is absorbed. Remove from heat and keep covered.

   20 min

   Tip: Letting the rice rest covered for 5 minutes after cooking ensures maximum fluffiness.

3. 3

   In a small skillet over medium heat, combine 1 cup fresh blackberries, 0.5 tsp morita chile powder, 1 tbsp red miso paste, and 2 tbsp mirin. Simmer while crushing the blackberries with a spoon until thickened into a glossy glaze, about 6 minutes. Strain through a fine mesh sieve to remove seeds.

   8 min

   Tip: The tartness of blackberries cuts through the gamey venison while morita adds subtle smokiness.

4. 4

   Rinse the cure off the venison under cold running water, then thoroughly pat dry with paper towels.

   5 min

   Tip: Drying the protein completely is essential for getting a crisp, golden crust during searing.

5. 5

   Heat 1 tbsp neutral high-smoke-point oil in a heavy cast-iron skillet over high heat until smoking. Add the venison loin and sear aggressively for 1.5 to 2 minutes per side until deeply browned but still medium-rare inside (internal temp 125°F/52°C). Transfer to a cutting board to rest for 5 minutes.

   6 min

   Tip: Venison is extremely lean; overcooking will dry it out. Aim for a scorching sear and a juicy rare-to-medium-rare interior.

6. 6

   In the same skillet over medium-high heat, add the remaining 1 tbsp neutral high-smoke-point oil and sear 6 oz maitake mushrooms until edges are deeply caramelized and crispy.

   5 min

   Tip: Maitake mushrooms absorb all the pan drippings left by the venison, boosting overall umami.

7. 7

   Slice the venison against the grain into 1/4-inch slices. Divide the cooked wild rice among bowls, top with sliced venison and crispy maitake mushrooms, drizzle with the blackberry-morita glaze, and garnish with 6 leaves fresh shiso leaves and 0.25 cup pickled red onion.

   4 min

   Tip: Slicing thin against the grain guarantees tender bites every time.