Toasted Hojicha & Aji Panca-Cured Venison Loin with Kabu-Miso Silk and Black Currant-Sake Jus

Instructions

1. 1

   In a small bowl, whisk together 1.5 tbsp hojicha tea leaves, 1 tbsp aji panca chile powder, 1 tsp kosher salt, 1 tsp turbinado sugar, and 0.5 tsp toasted coriander seeds. Rub the mixture evenly across all surfaces of 1.25 lbs venison loin, pressing gently to adhere. Set the loin on a wire rack over a small baking sheet and refrigerate uncovered to cure for 35 minutes.

   5 min

   Tip: Dry-curing draws out free water at the surface, tightening cell walls and packing the smoky, earthy notes directly into the outer millimeter of meat without turning it salty or cured like charcuterie.

2. 2

   While the venison cures, place 1 lb kabu turnips and 1 medium parsnip into a medium saucepan. Pour in 1.25 cups kombu dashi and 0.25 tsp kosher salt. Bring to a boil over medium-high heat, then lower the heat to medium-low, cover partially with a lid, and simmer until the turnips and parsnip are completely tender and pierce easily with a fork, about 15 minutes.

   18 min

   Tip: Cooking the root vegetables gently in dashi infuses glutamates straight into the roots' natural sugars rather than leaching flavor into plain tap water.

3. 3

   Transfer the softened turnips and parsnips to a high-speed blender along with 3 tablespoons of their remaining cooking liquid. Add 2 tbsp shiro miso and 2 tbsp unsalted butter. Blend on high speed for 90 seconds until the purée is completely silk-smooth and glossy. Taste and adjust seasoning if needed, then return to the pot, cover, and keep warm on the lowest stove setting.

   5 min

   Tip: Do not skip blending on high; the fat in the butter emulsifies with the dashi and starch, giving a velvet mouthfeel without needing heavy dairy cream.

4. 4

   Pull the cured venison loin from the refrigerator. Using dry paper towels, firmly wipe away excess surface spices and moisture—do not rinse with water, just buff off loose tea and salt so the surface is dry to the touch. Let sit at room temperature for 10 minutes to take the chill off before searing.

   10 min

   Tip: Wiping off excess tea grit prevents it from scorching bitter in the skillet, while a bone-dry surface guarantees a crisp, dark Maillard crust.

5. 5

   Heat 1.5 tbsp avocado oil in a heavy cast-iron skillet over high heat until wisps of smoke appear. Lay in 1.25 lbs venison loin and sear undisturbed for 2 minutes until a deep caramelized crust forms. Roll the loin and sear each side for 1.5 to 2 minutes (about 6 minutes total). Reduce heat to medium, add 1 tbsp unsalted butter, 2 garlic cloves, and 3 fresh thyme sprigs. Tilt the pan and spoon the foaming butter vigorously over the loin for 1 minute until an instant-read thermometer inserted into the center reads 125°F for rare to medium-rare.

   8 min

   Tip: Venison has virtually zero intramuscular marbling, so high heat and brief cooking are essential. Pull it at 125°F; carryover cooking will lift it to an optimal 130°F.

6. 6

   Transfer the seared venison to a clean warm carving board and tent loosely with foil to rest for 8 minutes. Pour out excess fat from the skillet, leaving about 1 teaspoon of fond and drippings behind.

   2 min

   Tip: Resting allows the muscle fibers to relax and reabsorb all the juices; slicing too early will bleed out the myoglobin onto your board.

7. 7

   Return the cast-iron skillet to medium-high heat. Add 6 oz maitake mushrooms and sear without moving for 2 minutes to get golden edges. Season with remaining 0.25 tsp kosher salt, toss briefly for 1 minute until tender-crisp, then transfer mushrooms to a side plate.

   3 min

   Tip: Maitake mushrooms sponge up the fond left behind by the venison and garlic butter, gaining intense roasted depth in minutes.

8. 8

   Lower heat to medium and pour 0.33 cup dry junmai sake into the skillet, scraping up all browned bits from the pan floor with a wooden spoon. Boil for 1 minute until reduced by half. Pour in 0.33 cup unsweetened black currant juice, remaining 0.5 cup kombu dashi, and 1 tbsp mirin. Simmer rapidly for 3 minutes until the liquid reduces to a syrupy glaze that coats the back of a spoon. Kill the heat, drop in the final 1.5 tbsp unsalted butter, and swirl the pan continuously until the butter melts into an emulsified, glossy jus.

   5 min

   Tip: Mounting the sauce with cold butter off the heat ('monter au beurre') provides body, shine, and rounds off the assertive acidity of the currant juice.

9. 9

   Slice the rested venison across the grain into 1/2-inch medallions. Spoon a generous swoosh of warm kabu-miso silk onto each plate. Arrange the sliced venison medallions over the silk, nestle the charred maitake alongside, and drizzle warm black currant-sake jus over and around the meat. Finish with a pinch of 0.25 tsp flaky sea salt over the venison slices and scatter with 4 red shiso leaves.

   3 min

   Tip: Always slice venison perpendicular to the muscle fibers for maximum tenderness, and plate on pre-warmed plates so the lean meat retains heat.